Butternut squash and goat cheese galette!

I’m bringing you all my new side dishes for Thanksgiving, starting with this buttery, flaky Butternut Squash and Goat Cheese Galette. Roasted squash, creamy goat cheese, and fresh herbs come together in the most delicious way. Perfect for your holiday table or even as a brunch!

Butternut Squash and Goat Cheese Galette

Prep time:10 minutes
Cook time: 40
Serving: 8
Ingredients

For the Galette:
• 1 ready-made pie crust
• 2 cups butternut squash, peeled and thinly sliced
• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin
• Pinch of chili flakes
• 1 tbsp honey, for drizzling

For the Goat Cheese Spread:
• 4 oz goat cheese, room temperature
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp fresh sage, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

Preheat your oven to 350°F Line a baking sheet with parchment paper.
Toss the butternut squash and red onion with olive oil, salt, pepper, and chili flakes. Set aside.
In a small bowl, mix the goat cheese with thyme, sage, salt, pepper, and olive oil until smooth and spreadable.
Roll out the pie crust onto the prepared baking sheet.
Spread the goat cheese mixture evenly over the center of the crust, leaving a 2-inch border.
Arrange the butternut squash and onion mixture over the goat cheese.
Gently fold the edges of the crust over the filling, overlapping as needed to create a rustic edge.
Drizzle with honey.
Bake for 35-40 minutes, or until the crust is golden brown and the squash is tender.
Serve hot or at room temperature for a cozy, savory treat.

[jackpotawhiskey]

That looks so amazing! I have never seen a dish like this before. Excellent work!

[Clipsskv]

Would be better lil less pumpkin and then dressed with rucola pine nuts and goats cheese after it comes out