Hi! This Roasted Apple & Butternut Squash Galette recipe has been adapted and reposted! You can find a paleo/Whole30 salad version right here:
Kale Salad with Roasted Butternut Squash and Apples
5. I love Pinata apples. A lot. I've seen them at Trader Joe's but not many other stores. They're my new favorite kind.
6. Doesn't this galette just scream October? Luckily apples and squash are still in season.
9. Darkened, caramelized slivers of onion make me really, really happy. My daughter said they looked like worms.
10. My little ones gobbled this up (sans "worms") and informed me they wanted to have it for dinner next time, too. (They never request things like that.)
Gluten-Free Roasted Apple and Butternut Galette with Mustard-Maple Glaze
This creamy, sweet, and tart galette is everything that fall embodies. I adore this so much. It's one of the few dinner recipes that could be a respectable dessert, too. Just put a scoop of ice cream on top!
Ingredients
- 2 Tablespoons avocado or coconut oil
- ½ medium butternut squash, peeled, seeded, and diced into ¾-inch cubes (about 3 cups)
- 2 large, tart baking apples, cored and diced into ¾-inch cubes
- 1 medium onion, halved, then sliced thinly
- ½ recipe of Perfect Gluten-Free Pie Crust (1 crust)
- 2 Tablespoons maple syrup
- ½ teaspoon Dijon mustard
- salt and pepper to taste
- fresh Parmesan or Pecorino-Romano cheese for garnish
Instructions
- Preheat oven to 425 degrees F.
- Place squash, apples, and onion onto a rimmed cookie sheet. Toss with the oil, then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35-40 minutes.
- Remove from the oven and let it cool until room temperature. TIP: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.
- Preheat (or reduce temperature) to 375 degrees F.
- Whisk together the maple syrup and the mustard in a small bowl. Set aside.
- Roll out pie crust dough into a circle, roughly 12 inches across. Transfer to a clean rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.
- Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for 10 minutes or so before slicing. (It stays together better that way)
- Cut into slices and sprinkle some Parmesan shavings over top.
Notes
Nat's Notes:
1. You could also use frozen butternut squash chunks if you like. I would thaw them first and drain any excess moisture before roasting.
2. You could also whisk an egg and brush it around the edges of the pie crust. That helps it to brown more beautifully.
Michele says
This looks really yummy. I've been trying to get my kids to eat butternut squash, but they just won't have it. I have one to use up, maybe they will like this if I tell them it's pie for dinner. By the way, I just made the portobello and black bean enchiladas for dinner tonight and we really liked them!
Manuela says
Looks so yummy!!! I will surely give it a try! Thanks for the post!
jenbryson says
Just discovered your site and I LOVE IT
That galette looks gorgeous! (even though, yes, they often look like a 3-year-old made them haha)
Joanne says
Pretty pretty pretty! Although I love any dinner food that I can also eat with ice cream. An excuse to eat ice cream for dinner. Seriously. Awesome.
Sare says
Yay! you made a gallete! And it looks super delish!
Natalie @ Perrys' Plate says
Sare - you know it's because of that comment you made the other day about making a galette :) I had them stuck in my head ever since.
Jolene - EverydayFoodie says
This would be a nice addition to a dinner party menu! Thanks!
Natalie says
yum! I recently made a bnut squash galette with caramelized onions and sage..it was fabulous! I'm all for galettes! :)
Natalie @ Perrys' Plate says
Natalie - I hear you :) I made another one last night with caramelized onions, balsamic sauteed cabbage and ricotta cheese! I could have galettes almost every night for dinner :)
Sarah says
You are so lucky to have a Trader Joe's! I will try this on my family, sans the Pinata apples :)
Meg says
Visiting from the TK Blog. A restaurant near us makes a Veggie Gallette with Hollandaise Sauce.
To. Die. For.
trtctl says
Just made this tonight for a gathering friends. It was divine and scrumptious and delicious and wonderful and just, plain good! Everyone LOVED it! Thanks for the fantastic recipe! It has inspired me to make more galettes; I'm going to search your recipes and then web for as many different galettes as I can find.
Rebecca says
This was dinner last night and breakfast this morning. E especially loved it. Oh, except I just used a plain ol' butter crust. No harm done, right? :)
Natalie says
trtctl - I'm so glad you liked it! I think I only have one other galette recipe on here :) That one is good, too!
Rebecca - Ah... breakfast! I bet it was like having pie for breakfast. That's what this reminds me of :) When you say "butter crust" did you use a tart crust instead? I'm sure it was fabulous ;)
Rebecca says
No, just a regular pie crust: AP flour, salt, butter, and water. (If I remember, your pie crust had oil instead of butter.) It was a really nice savory complement to all the sweetness in the filling. Yum yum!
Natalie says
Rebecca - Nope, my regular pie crust just has butter. I do have a no-roll version that's half butter half oil, but it doesn't work for galettes anyway.