Butternut Squash Galette with Bacon and Parmesan
It’s this time of year that we crave savory galettes. Our butternut squash galette recipe with bacon and parmesan is our go-to favorite galette to make and share. The tender chunks of butternuts squash is so delicious with the flaky pie crust. So good! It’s been a reader favorite since we first published it in 2014.
Love for Savory Galettes
We thought about making a galette in the wood fired oven today. This was the day that we set aside as our practice day to make sure we stay consistent and don’t burn all our food, especially if we plan a big dinner party around the oven. Seriously, a galette on top of the loaves of parmesan bread, bialys, wine and onion dip, chicken wings and apple pastries? Yes. Our love for savory galettes runs deep. The combination of savory fillings wrapped with flaky pie dough is a fantastic combo and pairing. It’s like the perfect food. But we do enjoy our sweet dessert galettes too like this homemade Apple Galette recipe.
Video: Butternut Squash Galette Recipe with Bacon AND Parmesan
Perfect Squash Galette for Sharing
Butternut squash, bacon and parmesan galette for gatherings, Holidays or anytime you need a meal for sharing. It’s the perfect, elegant yet easy dish to share when everyone else is bringing cookies, cookies and more cookies. They are great dish to bring because they are excellent at room temperature. You can bake them ahead of time, and then bring it to the gathering. No need to bother the host with any fussy re-heating. Just slice and serve. Although we always think of butternut as a fall vegetable, they are easy to find all year and the versatility of the galette makes it perfect from BBQ’s, to picnics, random family & friend gatherings, & the holidays.
The Dough
Galette dough is the same as pie dough. Our galette/pie crusts always get love over how good they are. It’s easy to make and way better than anything we have ever bought. You can make discs of the dough, wrap in plastic wrap, and then chill them for a day or two or freeze them for longer storage. We’ll always have a disc or two of dough in the freezer. When you are ready, just roll out (you might need to thaw for 10-15 minutes if frozen-or thaw ahead of time in the fridge). There are a few key tips to making a great dough. Make sure the butter and water are chilled when making the dough. It helps create the flaky structure. When pinching the butter into the flour, just flatten the butter, it shouldn’t be worked too much. Those flattened butter pieces create the flakes. It doesn’t need to be pinched to a pulverization. Some will mix this in a food processor, but that won’t create a great flaky crust. Try to keep everything at least cool through the whole process. If the butter warms too much, you’ll lose some of the great texture. On warm days we’ll often but the bowl with the flour and butter in the freezer for a couple minutes before pinching it together. Try to work efficiently and quick. You don’t want things warming up too much.
Butternut Squash and Bacon Galette Recipe
Ingredients
Filling Ingredients
- 1 small butternut squash or half of a medium (about 1 pound/455g)
- 4 slices bacon , cut into 1" (24mm) pieces
- 1/2 medium onion , diced
- 3 cloves garlic , minced
- 2 teaspoons (10 ml) Worcestershire sauce
- 1/4 teaspoon (1.25 ml) fresh or dried thyme leaves
- 1/2 teaspoon (2.5 ml) paprika
- kosher salt or sea salt to taste
- fresh cracked black pepper to taste
- 1/4 cup (25 g) grated parmesan cheese (add on top before baking)
Galette dough ingredients
- 1 1/4 cups (155 g) all-purpose Flour
- 1/2 cup (114 g) cold salted Butter (1 stick), cut into 1/2-inch (12mm) pieces
- 1 teaspoon Sugar
- 1/2 teaspoon kosher Salt
- 1/4 cup (60 ml) cold Water (you may not end up using the full amount)
- Egg wash (one egg mixed with 2 tablespoons of water) or Heavy Cream, for brushing the crust
Equipment
- Parchment Paper optional
Instructions
- Make the crust dough: In a bowl, pinch together the 1 1/4 cups flour, 1/2 cup diced cold butter, 1 teaspoon sugar, and 1/2 teaspoon salt with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections. Try to work quickly to fairly efficiently so the butter doesn't warm up too much. That will help create a better, flaky crust when you bake it.
- Incorporate enough of the cold water (about 1/4 cup) into the flour until the mixture binds together and forms a rough ball. Knead the ball just until the dough begins to become smooth. Don't overwork the dough or else it will become tough.
- Roll the dough into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).
- Preheat the oven to 375°F (190°C). Line a baking sheet pan with parchment paper.
- Make the filling: Peel, seed, and cut butternut squash in 1/2-3/4 inch (1.25-2 cm) cubes. Set aside.
- Heat large skillet over medium-high heat. Cook the bacon pieces until the fat renders (gets soft and most becomes liquid). Add the diced onions and garlic and cook until they are soft.
- Add the cubed butternut squash, 2 teaspoons Worcestershire sauce, 1/4 teaspoon thyme, 1/2 teaspoon paprika, and salt and pepper to taste. Reduce heat to medium and cook butternut squash begins to soft, about 5 minutes.
- Taste for additional salt/pepper seasoning, if needed. Remove from heat and set aside to cool before filling galette.
- On a floured surface, roll the disk out to a circle about 12 inches (30-cm) in diameter. Gently transfer the dough onto the prepared sheet pan.
- Spreading the butternut squash mixture out evenly to within about 2 inches (5 cm) of the outside edge. Sprinkle the 1/4 cup parmesan cheese over the filling. Fold the edge of the dough over the filling, creasing and folding until completing the circle.
- Brush the crust with the egg wash or heavy cream.
- Bake at 375°F (190°C) for 50 to 60 minutes, or until the crust is golden. Serve warm or at room temperature.
Video
Nutrition Information per Serving
Our Best Galette Recipes
You know how much we love our galettes. We have quite a collection to enjoy for anytime of year. There’s always a reason to make a galette! Here’s some great history of galettes.
I loved your recipe so much that I highlighted it on my own recipe post of “Effortless Honey Roasted Butternut Squash for 2!”
Have a fantastic rest of your day and continue posting amazing content <3 !
I love this galette. The filling is so delicious, and the pastry ha s a wonderful flaky texture which I absolutely love. Thank you for sharing it, and Merry Xmas!!
Thanks so much. It’s one of our favorites too!
Hi,
Made this tonight, it was so tasty. My thyme died in the frost but I found some sage and used that instead. My husband who hates orange food loved this dish. When I told him we were having Kale salad and Butternut Squash Galette he made that “special face”. After dinner he wanted to know when I was making it again.
Glad you enjoyed it Bonnie!
I am saving this recipe! As always, you had me at bacon!
Happy Holidays!
Merry Christmas and Happy New Year to both of you! May I just say that meeting the two of you was one of the highlights of my year! Thank you for all the wonderful recipes and photography inspiration! Have a wonderful holiday season!