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Butternut Squash and Apple Galette with Goat Cheese

Celebrate the fall season with butternut squash and apples in this savory pastry. Storebought puff pastry makes this dish effortless to put together and impressive to serve.

Serves 4
Ready in 75 mins
Prep time 5 mins
Cooking time 70 mins
500 calories per serving


> 1 (16 oz) pkg diced butternut squash
> 1 large Gala apple, cored and sliced
> 2 tsp lemon juice
> 1 tsp pumpkin pie spice
> 2 tbsp olive oil
> 1/2 (17.65 oz) box puff pastry dough, thawed
> 2 tbsp maple syrup
> 1 (4 oz) pkg goat cheese
> 1 large egg


Preheat oven to 425°F. To a large bowl, add squash, apple, lemon juice, and pumpkin pie spice. Add oil and toss to combine. Spread onto a parchment-lined rimmed baking sheet. Roast 15 to 20 minutes, until squash and apples are tender.
Reduce heat to 375°F. On a lightly floured surface, roll out sheet of dough into a 14" circle. Transfer to a parchment-lined baking sheet. Place roasted squash and apples on top of puff pastry, leaving a 2" border.
Drizzle maple syrup and crumble goat cheese over top of squash and apples. Gently fold dough over filling to form a rustic crust. Lightly beat egg and brush egg wash onto crust. Bake 25 to 30 minutes, until pastry is lightly browned.

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