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As the leaves turn golden and the air becomes crisp, the culinary world welcomes the bounty of fall harvests. Among the seasonal delights, the golden butternut squash and goat cheese galette stands out as an emblem of autumn's warmth and richness. This rustic, free-form tart not only showcases the sweet, nutty flavor of roasted butternut squash but also combines the tangy creaminess of goat cheese, enriched with the aromatic essence of thyme and caramelized onions. Each bite offers a perfect harmony of textures and tastes, making it an ideal dish for cozy family gatherings or elegant dinner parties.

Golden Butternut Squash and Goat Cheese Galettes

Embrace the flavors of fall with a golden butternut squash and goat cheese galette! This rustic tart combines the sweet, nutty taste of roasted butternut squash with the creamy tang of goat cheese, all enhanced by caramelized onions and fresh thyme. Perfect for family gatherings or elegant dinners, this dish offers a delightful mix of textures and flavors. Discover preparation tips, serving suggestions, and the nutritional benefits of this comforting autumn recipe. Enjoy the season’s bounty in every bite!
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Ingredients
  

1 medium butternut squash, peeled and cubed (around 3 cups)

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon dried thyme (or fresh thyme, if available)

1 sheet of store-bought pie crust or homemade galette dough

4 oz goat cheese, crumbled

1/4 cup grated Parmesan cheese

1/4 cup finely chopped onions or shallots

1 tablespoon honey (optional, for drizzling)

1 egg, beaten (for egg wash)

Fresh parsley or arugula, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Butternut Squash: In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and thyme. Spread them in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and golden, stirring halfway through for even cooking.

      Prepare the Dough: While the squash is roasting, roll out your pie crust on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer it to a baking sheet lined with parchment paper.

        Sauté the Onions: In a small skillet over medium heat, add a splash of olive oil and sauté the chopped onions or shallots until they are translucent and fragrant, about 5-7 minutes. Set aside.

          Assemble the Galette: Once the butternut squash is done roasting, remove it from the oven and let it cool slightly. Spread the sautéed onions over the pie crust, leaving a 2-inch border around the edges. Layer the roasted butternut squash evenly on top of the onions. Sprinkle the crumbled goat cheese and grated Parmesan over the squash.

            Fold the Edges: Gently fold the edges of the galette over the filling, pleating it as you go to create a rustic edge. Brush the pie crust with the beaten egg for a golden finish.

              Bake: Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and crispy.

                Finishing Touches: Once baked, you can drizzle a little honey over the galette for added sweetness if desired. Allow it to cool for a few minutes before cutting. Garnish with fresh parsley or arugula if you like.

                  Serve Warm: Slice and serve the galette warm or at room temperature. It pairs wonderfully with a side salad or can be enjoyed as a light meal on its own!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6