Roasted Butternut Squash Apple

I was standing at the farmers market one October morning when a vendor handed me a sample of roasted butternut squash with apple. The sweetness of the fruit against the earthy squash surprised me, and I bought both on the spot. That afternoon, I rolled out dough on my kitchen counter and folded those flavors into a galette, letting the edges pleat however they wanted.

The first time I served this, my friend who claimed she didnt like squash ate two slices. She kept saying it was the apples she liked, but I saw her fork chasing those caramelized squash cubes. Now I make it every time the leaves start turning, and it always disappears faster than I expect.

Ingredients

• Butternut squash: Choose a small, firm squash with a long neck for easier peeling and more usable flesh. The cubes should be uniform so they roast evenly.
• Tart apples: Granny Smith holds its shape and adds a sharp contrast to the sweetness. Avoid soft varieties that turn to mush in the oven.
• Red onion: Slicing it thin helps it soften and sweeten without overpowering the other flavors.
• All-purpose flour: Regular flour works perfectly here. Keep everything cold so the butter stays in distinct pieces.
• Unsalted butter: Cold butter creates steam pockets that make the crust flaky. I cut mine into cubes and freeze them for ten minutes before mixing.
• Ice water: Add it slowly. Too much makes the dough sticky, too little and it wont hold together.
• Olive oil: A fruity olive oil adds richness to the roasted vegetables without heaviness.
• Fresh thyme: The leaves release a woodsy aroma that fills the kitchen. Dried works, but fresh makes a difference you can taste.
• Honey or maple syrup: Just a drizzle deepens the caramelization and ties the sweet and savory together.
• Goat cheese or feta: Tangy cheese cuts through the sweetness. I crumble it unevenly so some bites are richer than others.
• Egg: Brushing the crust with beaten egg gives it a burnished, bakery-quality finish.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment. The high heat is essential for getting those edges on the squash golden and slightly charred.

Season the vegetables:

Toss squash, apples, and onion with olive oil, thyme, salt, and pepper in a large bowl. Spread them in a single layer so they roast instead of steam.

Roast until caramelized:

Roast for 20 to 25 minutes, stirring halfway through. The squash should be fork-tender and the apples just beginning to collapse at the edges.

Make the dough:

Pulse flour, salt, and cold butter until the mixture looks like wet sand with pea-sized lumps. Drizzle in ice water and mix just until it clumps together, then chill the disk for 20 minutes.

Roll out the dough:

On a floured surface, roll the dough into a rough 12-inch circle. It doesnt need to be perfect, rustic is the point.

Assemble the galette:

Pile the roasted vegetables in the center, leaving a 2-inch border. Drizzle with honey and scatter cheese over the top, then fold the edges over in loose pleats.

Brush and bake:

Brush the crust with beaten egg and sprinkle with coarse sugar if you want a hint of sparkle. Bake for 25 to 30 minutes until the crust is deeply golden and the filling bubbles at the edges.

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One evening I brought this to a potluck, still warm from the oven, wrapped in a towel. Someone asked if I had ordered it from a bakery. I didnt correct them right away, just smiled and sliced it on the counter while everyone watched the steam rise.

How to Store and Reheat

Leftovers keep in the fridge for up to three days, covered loosely with foil. Reheat slices in a 350°F oven for 10 minutes to crisp the crust back up. Microwaving makes it soft, which is fine if youre eating it for breakfast, but the oven brings back that crackling edge.

Variations to Try

I sometimes swap in pears instead of apples for a softer sweetness, or add a handful of toasted walnuts for crunch. A few leaves of fresh sage mixed with the thyme makes it feel more earthy and autumnal. If you want it richer, brush the crust with melted butter halfway through baking.

Serving Suggestions

This galette works as a main course with a simple arugula salad dressed in lemon and olive oil. It also makes a beautiful side for roasted chicken or pork. I like it best at room temperature, when the flavors have settled and the crust is still crisp.

• Serve with a crisp white wine like Sauvignon Blanc or a dry cider.
• Garnish with extra thyme leaves or a drizzle of balsamic glaze just before serving.
• Pair with a dollop of sour cream or creme fraiche for extra richness.

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Every time I pull this out of the oven, the kitchen smells like a bakery in the countryside. It never looks the same twice, and thats exactly why I keep making it.

Recipe Help & Support

→ What is the best way to roast the butternut squash and apples?

Toss the squash cubes and apple slices with olive oil, thyme, salt, and pepper, then roast at 425°F for 20-25 minutes until tender and caramelized.

→ Can I make the crust ahead of time?

Yes, prepare the dough in advance, wrap it tightly, and chill for up to 24 hours to maintain flakiness when baked.

→ What cheese pairs well with this dish?

Crumbled goat cheese or feta adds a tangy contrast that complements the sweet and savory flavors nicely.

→ Are there vegan substitutions for this dish?

Use vegan butter in the crust, omit cheese, and brush the crust with plant-based milk instead of egg wash for a vegan-friendly version.

→ How can I add extra texture or crunch?

Sprinkle toasted pecans or walnuts over the filling before folding the crust for added crunch and flavor depth.