A savory twist on a simple apple galette. Butternut squash, roasted onions and savory blue cheese transform a simple pie crust into a cozy, seasonal side dish. Perfect for brunch, lunch or dinner.
I can’t remember the last time I said this, but I’m actually kind of feeling the fall vibes right about now. Considering the majority of my wardrobe consists of the classic Bay Area “layering pieces” (ie. long sleeves), I guess it’s time to finally own it.
I did just return from a long trip to Hawaii which I considered my summer farewell. My garden bounty is winding down, Fun Month is upon us, and the end of daylight savings time is right around the corner.
Time to bust out the pumpkins, butternut squash, cinnamon and apples.
Some people do spring cleaning, but recently I did a little fall cleaning. I had such a hectic and busy start to my year, my pantry became a dumping ground for all kinds of photoshoot leftover miscellany.
In the midst of my kitchen purge, I discovered a random pie crust in my freezer which was the inspiration for this savory apple galette.
A galette is one of the easiest things to make, and an awesome way to use up odds and ends that you may have in your kitchen. 
Savory apple galette
The savory combo of butternut squash, roasted onions, blue cheese and apples in this galette had me swooning. No joke, this is one of the best autumn side dishes I’ve ever made.
I ate every last bit of this including a couple of slices that I had leftover for breakfast AND lunch the next day. I could not get enough.
If you already have the holidays on the brain, take this recipe and file it under “holiday dinner”. Trust me, your friends and family will love it.
The great part about making a galette is that it’s SO EASY! I used a pre-made pie crust that had been in my freezer for who knows how long. Once you have a base you can fill it with pretty much anything.
Sweet, dessert style galettes can be made with apples, cinnamon, sugar, or berries.
Savory galettes can be made with meats, gooey cheeses, and all kinds of spices and vegetables.
Create a tasty mixture, pour it in the center of the crust, fold up the edges, bake and enjoy!
Congrats, you just made your first galette.
If you decide to give this savory apple and butternut squash galette a try, or if you’re feeling inspired to concoct your own recipe, I’d love to see it! Post a pic and tag me on Facebook or Instagram @betsylife so I can check it out.
Butternut Squash, Onion and Apple Galette with Blue Cheese
A savory twist on a simple apple galette. Butternut squash, roasted onions and savory blue cheese transform a simple pie crust into a cozy, seasonal side dish. Perfect for brunch, lunch or dinner.
Ingredients
- 1 refrigerated pie crust
- 1 large baking apple
- 1 small or 1/2 medium butternut squash about 3/4 pound, halved, seeded
- 1 small red onion peeled, root end trimmed but intact
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons dijon mustard
- Kosher salt and freshly ground black pepper
- 1/3 cup blue cheese
- 1 egg
Instructions
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Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the olive oil rosemary, thyme and dijon. Toss gently to combine. Season with salt and pepper and toss again.
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Preheat the oven to 400 degrees F.
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Roll the pre-made pie dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet lined with parchment paper.
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Dump filling mixture into the center of the crust and spread out in an even layer leaving a 2-inch border around the edge.
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Fold and pleat the dough over the edge of the filling. Whisk the egg in a small bowl with 1 tablespoon of water. Brush the egg wash over the crust.
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Bake until the crust is golden brown about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
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