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You are here: Home » Sides

Roasted Butternut Squash Savory Galette

Sep 7, 2023 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 2 reviews
A sliced savory galette drizzles with date syrup

This rustic yet elegant galette is a delicious addition to your Rosh Hashana or holiday table. Roasted butternut squash, carrots, leeks, and apples wrapped in a flavorful and rich olive oil pastry dough. Hearty and slightly sweet, drizzled with date syrup (silan) and a squeeze of lemon juice. Something new to try this year if you're feeling adventurous!

A sliced savory galette drizzles with date syrup

Everyone has their Holiday favorites. For us, it is hard to choose a favorite, because we can honestly say that everything our mom cooked over the Holidays, especially Rosh Hashanah, was our favorite ( roasted head of lamb excluded, of course).
Her Carrot and Raisin Rosh Hashanah Rice, with the perfect balance of sweet and savory, has been a staple at our table for years. Over the years we switched it up a bit by creating a beautiful Sephardic Jeweled Rice that balances aromatic spices with the sweetness we all look for in a Rosh Hashanah recipe.

Savory Galette Ingredients

For this fall savory galette, you will need

  • Leeks
  • Apples
  • Butternut Squash
  • Apples
  • Flour
  • Vegan Butter
  • Extra Virgin Olive Oil
  • Dried herbs
savory galette ingredients

How to Make a Savory Galette

Drizzle the galette filling ingredients with maple syrup and olive oil

Savory galette filling in a bowl

Place the veggies in the middle of the galette dough

Savory gallette ready to be shaped

Close the sides of the dough

unbaked savory galette ready to go into the oven

Over the years, our Rosh Hashanah dinner has become a delightful blend of Sephardic and Ashkenazi traditions. Picture this: Nana's matzah ball soup – a timeless legend, untouchable. And don't worry, we've got a special treat for the vegetarian crowd with our Vegetarian Matzo Ball Soup.

But oh, the traditional kugel! It's been begging for a makeover. It's time to make way for a Spanish twist – introducing the tortilla de patatas! Adios, noodle kugel; Let's give those hearty roasted veggies their moment to shine. Who says holiday dinners can't have a little culinary surprise? We're turning our dinner into a culinary adventure!

Side view of a savory galette

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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A sliced savory galette drizzles with date syrup

Roasted Butternut Squash Galette


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 0 hours
  • Yield: 8 slices
  • Diet: Vegan
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Description

This rustic yet elegant galette is a delicious addition to the Rosh Hashana table. Roasted butternut squash, carrots, leeks, and apples wrapped in a flavorful and rich olive oil pastry dough. Hearty and slightly sweet, drizzled with date syrup.

Ingredients

Units Scale

Filling:

  • 2 cups butternut squash. sliced thin
  • 1 large carrot, sliced into thin rounds
  • 1 apple, diced small
  • 2 leeks white and light green parts, sliced thin
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • ½ tablespoon dry rosemary, chopped
  • ½ tablespoon dry thyme, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the crust:
  • 2 cups flour
  • ¼ teaspoon dry thyme
  • ¼ teaspoon dry rosemary
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 5 tablespoon vegan butter, cubed and frozen
  • 4 tablespoon extra virgin olive oil
  • 5 tablespoon ice water

For the Drizzle

  • 2 tablespoon Silan (date syrup)
  • A squeeze of lemon juice (optional)

Instructions

  1. Pre-heat the oven to 375ºF
  2.  In a large bowl combine all the filling ingredients and toss them well so that they are all coated with the oil, species, and herbs
  3. To prepare the crust, combine flour, thyme, rosemary, salt, and pepper in a food processor.  Pulse 2-3 times. Add olive oil, vegan butter, and pulse until it looks like cornmeal.
  4. Add water 1 tablespoon at a time and keep processing the dough until it comes together to form a dough ball. if the dough doesn't form a ball but comes together when you pinch with your finders transfer it to a bowl and knead it lightly with your hands.
  5. Roll the dough between 2 pieces of lightly floured parchment paper to form an 8-inch circle. Place the veggies in the center leaving about a 2-inch border.  Fold the sides over the filling.
  6. Carefully grab the parchment paper and transfer the galette to a large baking sheet. Bake for one hour and 10 minutes.
  7. Drizzle Silan (date syrup) and a squeeze of lemon right before serving.

Notes

This post was originally published on September 26, 2016.

  • Prep Time: 20 mins
  • Cook Time: 70 mins`
  • Category: Side
  • Method: baked
  • Cuisine: Fall

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 5.4
  • Sodium: 232
  • Fat: 15.4
  • Saturated Fat: 6.9
  • Unsaturated Fat: 7.5
  • Trans Fat: 0
  • Carbohydrates: 35.3
  • Fiber: 3
  • Protein: 4
  • Cholesterol: 0

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. Anu - My Ginger Garlic Kitchen

    September 27, 2016 at 5:05 am

    What a fun combination. This raóasted butternut squash galette is a great idea. And it is really beautiful. That crust looks delicious!

    Reply
    • Vicky & Ruth

      September 27, 2016 at 10:41 am

      Thank you! It is a great dish for the fall 🙂

      Reply
  2. Cheri

    September 27, 2016 at 9:35 am

    I bet this galette is delicious, apples and squash is a combo new to me, will definitely have to try. Thanks!

    Reply
    • Vicky & Ruth

      September 27, 2016 at 12:13 pm

      We love the combo too 🙂 Let us know how it goes!

      Reply
  3. Kushi

    September 27, 2016 at 2:04 pm

    This looks so beautiful and delicious!

    Reply
    • Vicky & Ruth

      September 27, 2016 at 4:48 pm

      Thank you Kushi! 🙂

      Reply
  4. Megan - The Emotional Baker

    September 27, 2016 at 3:30 pm

    It's hard for me to pick a favorite, too, but I can tell this galette would instantly become one 😉 I've never made a savory pie so I'm excited to try this!

    Reply
    • Vicky & Ruth

      September 27, 2016 at 4:49 pm

      Thanks Megan...let us know how it goes 🙂

      Reply
  5. Rachelle @ Beer Girl Cooks

    September 27, 2016 at 5:46 pm

    That is one gorgeous galette! I love all the beautiful fall colors. I'm sure this will be a hit at your holiday table along with grandma's matzah ball soup!

    Reply
    • Vicky & Ruth

      September 28, 2016 at 10:34 am

      Thank you Rachelle 🙂

      Reply
  6. ellen

    September 14, 2023 at 6:38 pm

    Would be a good idea to mention that the butter has to be frozen early in the recipe. I got to the place where you start making the crust before I realized the butter has to be frozen. Otherwise, yum, yum, yum.

    Reply
    • Vicky and Ruth

      July 11, 2024 at 12:40 pm

      Thank you for the suggestion. We will edit the recipe card.

      Reply
  7. Emily

    October 07, 2023 at 7:10 pm

    This was incredibly delicious! I loved all of the fall flavors. I will definitely make this again and again!

    Reply
    • Vicky and Ruth

      December 12, 2023 at 12:24 pm

      So glad you love it Emily!

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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