Butternut Squash Galette

October 2, 2017


With the coming cooler season, we have decided to throw some YUMMY comfort food up on the blog as a part of a Cozy Vegan series. Some of the themes here? Buttery, carb-tastic, wool sock wearing, blanket covered comfort. So put on your biggest pair of pants, these recipes are not healthy. But they are good for the soul. 



I saw this recipe several years ago on the Smitten Kitchen website. This was B. V….. before vegan. It was so tasty, and I wasn’t willing to give up this amazing recipe simply because of a lifestyle change. So, I Vegan-ified it. And let me tell you, it is just as delicious as it was when I first had it. This will become a new fall staple in your household. So give her a go!



Now, before, I called the scone the “breakfast pastry of the untalented.” The galette is often referred to as a “rustic savory tart,” but I like to call it, “an ugly pie with a good personality.” You’ll love this tummy filling dish despite it’s rough edges. And with this dish, you don’t have to feel untalented when it doesn’t come out looking like Martha Stewart made it! 







1 C unbleached flour

1/2 tsp sugar

1/8 tsp salt

6 Tbsp vegan butter



1 butternut squash

2 white or yellow onions

3 Tbsp olive oil

sage leaves if you have them (for flavor and to burn in your house if you’ve had hauntings)

dash of cayenne (if you want some spice)


  1. Mix flour, sugar, salt, and 2 Tbsp of butter. With pasty cutter, mix until mixture has a cornmeal like consistency. Add remaining butter, mixing until butter is no larger than peas. Form into a 4 in disk, cover, and refrigerate for at least 1 hour.

  2. Preheat oven to 375 degrees. Peel and chop butternut squash into 1/2 in pieces. Toss with 2 Tbsp of olive oil and a pinch of salt. Line baking tray with foil, spread squash onto foil. Roast for 30 minutes, turning pan halfway if your oven doesn’t bake evenly. 

  3. Chop onions into half moons. Add 1 Tbsp oil with pan on high heat. Add onions and sauté until golden. Take off heat and let cool.

  4. Remove dough from refrigerator. On floured surface, roll into whatever shape your fancy (perfection is overrated), thickness should be about 1/8 in, place on baking dish. Add cooled squash and onions to center (they just need to be cool enough to handle). Increase temperature to 400 degrees. Brush outside of crust with melted butter. Bake for 30-40 minutes, or until golden and beautiful. Let rest for 10 minutes or so and dig on in!

















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