Butternut Squash Galette
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Butternut Squash Galette

Butternut Squash Galette

with Puff Pastry, Caramelized Onions and Goat Cheese

Bring a touch of rustic elegance to your Thanksgiving table with this stunningly simple galette! Thyme-roasted squash, caramelized onions and goat cheese are all wrapped up in golden-brown puff pastry.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

113 g

Red Onion

340 g

Butternut Squash, cubes

340 g

Puff Pastry

(Contains Gluten, Soy)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

7 g


1 tbsp

Balsamic Glaze

(Contains Sulphites)

½ tsp

Garlic Salt

56 g

Goat Cheese

(Contains Milk)

Not included in your delivery

1 tsp


1.5 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories350 kcal
Fat20 g
Saturated Fat10 g
Carbohydrate32 g
Sugar6 g
Dietary Fiber2 g
Protein9 g
Cholesterol15 mg
Sodium470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Parchment Paper


Roast squash

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Start galette once green bean casserole is finished! Strip 1 tbsp thyme leaves from stems, then finely chop. Add squash, thyme and 1 tbsp oil to an unlined baking sheet. Season with 1/2 tsp garlic salt and pepper, then toss to coat. Roast in the top the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.

Make caramelize onion-squash mixture

Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat. Stir in 1 tbsp balsamic glaze. Add roasted squash to the pan with onions, then toss to combine. Set aside.

Assemble galette

Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Using scissors, cut 1 inch off pastry corners. Sprinkle mozzarella cheese over pastry, leaving a 1-inch border. Top mozzarella with caramelized onion-squash mixture, then crumble goat cheese over top. Leaving the centre uncovered, pull edges of pastry over outer edges of filling, overlapping pastry as you work your way around, to create a circle shape. Gently pinch or press down on areas that overlap to keep pastry together.

Finish and feast

Bake galette in the top of the oven, rotating halfway through, until pastry is golden-brown and cooked through, 30-35 min. (TIP: If there is time, rest galette for 5-7 min before serving!)Cut galette into wedges and transfer to a serving dish.

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