Fall Squash Galette

Posted on: October 7, 2022. Updated on: July 11, 2023.

by Carolina Gelen

Cheesy, jammy fall squash, all wrapped up in a crusty, flaky savory salted galette dough. It’s the perfect hearty fall pie to bake this autumn, especially if you’re tired of all the sweet pastries.  Use any squash you have on hand. I used a mixture of zucchini squash, acorn squash, and butternut squash. Serve this at a dinner party, or try it with an egg on top for a comforting fall breakfast.


Fall Squash Galette

4.4 / 5. from 42

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4.4 / 5. from 42

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Servings: 8 to 12
Prep: 40 minutes
Cook: 60 minutes



  • 1/2 cup (75 g) pumpkin seeds, optional
  • 1 cup (145 g) all purpose flour, plus more for dusting
  • 1/4 cup (35 g) rye flour, or oat flour or all purpose flour
  • 50 g sharp cheddar, crumbled or grated
  • 1 teaspoon kosher salt
  • 10 tablespoons (140 g) cold butter, cubed
  • 1/4 cup plus 2 tablespoons (70 g) cold water


  • 1.5 lbs (685 g) mixed squash, I used 1/2 acorn squash, 1/2 butternut squash and 2 small zucchinis, thinly sliced into 0.3 to 0.5 cm slices, using a mandolin or a sharp knife
  • 2 medium shallots, thinly sliced
  • 4 to 5 garlic cloves, minced or grated
  • 3 sprigs rosemary, about 2 tablespoons chopped leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup (37 g) pumpkin seeds, optional
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • 1 teaspoon coriander seeds, ground
  • 2 teaspoons kosher salt
  • 1 tablespoon vinegar or lemon juice
  • 150 grams (5 oz) extra-sharp cheddar cheese
  • 2 tablespoons all-purpose flour
  • 1 egg, optional
  • Flaky salt


  1. For the crust, add the butter, salt, pumpkin seeds, cheddar cheese, and flour to the bowl of a food processor. Pulse for 1 to 2 minutes until combined. Slowly pour the water while pulsing until the dough clumps around the blade. If you don’t have a food processor, massage the butter in the dry ingredients using your hands until the dough reaches a clumpy, wet-sand-like consistency. Pour in the water and mix to incorporate.
  2. Dump the dough on the work surface. Press the clumps of dough together to form a rough, shaggy dough. Wrap the dough in plastic wrap. Roughly shape it into a thick disk. Chill for at least 30 minutes in the fridge, up to overnight. The dough freezes very well, so feel free to make it weeks ahead.
  3. In the meantime, heat the oven to 400°F or 205°C. Line a large baking sheet with parchment paper (large enough to fit a galette measuring 11 inches or 28 cm in diameter).
  4. Combine all filling ingredients in a large mixing bowl: thinly sliced squash, thinly sliced shallots, minced garlic, extra-virgin olive oil, chopped rosemary leaves, pumpkin seeds (if using), black pepper, cayenne pepper, ground coriander seeds, kosher salt, vinegar or lemon juice, extra-sharp cheddar cheese, and all-purpose flour. Toss everything together.
  5. Divide the cold dough into thirds. Stack the three pieces of dough on top of each other. Lightly flour the work surface and rolling pin. Roughly shape the dough into a ball. Roll the cold dough to a 0.5 cm thickness, maintaining a circle shape. The final dough should measure 14 inches (36 cm) in diameter.
  6. Lift the dough and place it on the lined baking sheet. Dump the filling in the middle of the dough, piling the squash (and other ingredients) in the center, reserving a 3-inch (8 cm) rim around the dough for folding over the filling. The filling might seem excessive, but don’t worry; it’ll all cook down in the oven.
  7. Fold the reserved 3-inch (8 cm) rim over the filling. Beat the egg with three tablespoons of water. Brush the edge with egg wash. Sprinkle flaky salt on top. Place in the oven on the middle rack.
  8. Bake for 45 to 65 minutes, until the edges of the galette, are golden brown and hard to the touch. Make sure to check on the galette halfway through baking. If the edges are browning too fast, cover the edges with aluminum foil, exposing the filling in the center.
  9. Slice and serve.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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24 thoughts on "Fall Squash Galette"

  1. Darcy Hunt says:

    I am looking so forward to making this … although a little daunted by the crust 😂🧈

    1. Katie M says:

      The crust is the easy part! Slicing and mixing was tedious! For the crust, just make sure it’s still a wee bit crumbly when you’re done mixing.

  2. Miri says:

    I made this and it was fantastic! Everyone raved about it. Also, I’m generally not a fan of making my own crust, but it was easy to work with and DELICIOUS!

    1. Carolina says:

      I’m so so happy to hear that, Miri!!!

  3. Hannah Rickard says:

    DIVINE!!! I am in love! I didn’t quite get the dough right (my fault) but for a first try it was dang good!! Thank you for this wonderful fall recipe!

    1. Mary says:

      Holy cow this was SO good!! I will definitely make this again and again and share with my friends! The pumpkin seeds in the crust add a great texture. I used thyme instead of the rosemary and added some fresh cayennes for some heat. So good! Now I want to experiment to figure out what other veggies I can put in a galette. Thank you!

  4. rachael says:

    i made this last night and it was so, so easy and delicious! i did change a few things; tarragon and sage instead of rosemary, gruyere instead of sharp cheddar, and i did acorn and honey nut squash. so delicious and perfect for fall 🙂

    1. Carolina says:

      That sounds amazing, Rachael!

  5. Jacqueline Wong says:

    Just made this. It was easy to follow and turned out perfect. Two normally meat loving teen boys loved it!

  6. Jacqueline Wong says:

    This was so good! Easy to follow, minimum prep needed and delicious! Will be making this again!

    1. Carolina says:

      So happy to hear that, Jaqueline!!!

  7. Katrina Agostino says:

    I’m an avid cook of over 35 years and this is one of the best recipes I’ve ever made! The combination of savoury crust, with sweet squash and salty cheese is delicious! Definitely add the suggested pumpkin seeds to the crust and filling, they add great flavour. Impressive recipes for such a young woman.

    1. Carolina says:

      This made my whole day, Katrina, I’m so happy to hear the recipe was such a success, thank you for giving it a go 🙂

  8. Liz says:

    Made this for dinner last night and received rave reviews!! I used a honey squash and broccoli. Will definitely make again! Thank you so much for this recipe.

  9. Nicole says:

    Made this and it was autumnal, filling and jammy as described. However all who tried agreed that it was “missing” something. One suggestion was gravy, another was cranberry sauce, I thought it would be good with peas or spinach, basically something bright to cut through the rich flavor. Would recommend bring this dish to a holiday dinner.

    1. Katie M says:

      Mine is still in the oven, but when I tasted the filling I thought it would be good served with a dollop of creme fraiche.

      1. Carolina says:

        I’m with you!

  10. Andie says:

    After following you for quite some time I finally made one of your recipes and loved this one! Used hazelnuts instead of pepitas and got so many compliments. Great way to use our homegrown butternut squash that popped up on our lawn from our compost pile!!

    1. Carolina says:

      That makes me so happy! So glad you gave this one a go 🙂 Also, that’s such a cool story, I bet it was such a surpise seeing it grow on your lawn hahah

  11. Paulina says:

    Thank you for sharing! We definitely loved it, especially the crust, which turned out a bit like puff pastry since I have no food processor and did not mix the butter that much. Delicious!

  12. Katie M says:

    This is SO good! It’s even better than I expected! I love the pumpkin seeds in both the crust and the filling. I agree that the flavors are kind of strong and that something light and bright on the side would be good. I stand by my idea of creme fraiche, but I also think a simple arugula salad on the side would be delicious. But damn, it’s good!

  13. Kate says:

    I’ve made this with a few modifications now multiple times in the past few weeks. It is so delicious, easy to make and definitely impressive. The perfect thing to make for a crowd or bring. Very tasty as a main with a salad or even room temp the next day as leftovers. Excellent recipe!

  14. Donna says:

    This recipe was so good — unreal. The flavor was perfect and everyone at the Shabbat table (eleven people!) were like “Where the ef did you get this recipe!”