I decided to do something a little different today.
Okay, fine — not totally different. It’s another butternut recipe. Buttery brown butter, crisped sage and salty Parmesan make this feel entirely new.
The interplay of sweet squash, nutty brown butter, tangy Parmesan and crunchy fried sage is my favorite fall combination. When the sage is crisp rather than floppy it adds that perfect contrast to the soft squash and flaky crust. That balance of textures and flavors is exactly what I crave this season.
I truly love these four elements together: squash, sage, brown butter and Parmesan. They work in perfect proportion and make me want to keep eating more. It’s the kind of dish I could happily eat over and over — similar to how some people never tire of chocolate and peanut butter.
I’ve been making variations of this combo constantly while I’ve been home. Even Eddie, who can be picky, warmed to the flavor trio after I served pumpkin ravioli with the same profile from Delallo’s. When someone else enjoys a meatless meal like that, you know a combination is winning.
It felt slightly repetitive to post another dish with these flavors, but seasonal cooking leads to repeating ingredients and complementary tastes. This is different enough from my creamy butternut pasta — here the squash is tucked into a cheesy crust and baked as a rustic galette. I hadn’t made or eaten it this way before, and I loved it immediately.
I even thought this could work as a Thanksgiving side for adventurous families who like new takes on holiday food — my family might riot, but many would welcome it.
Full disclosure: I had to make this galette three times to get it right, and I retested it on another day too. Pie dough is one of my weak spots — I lack patience — but I love galettes, particularly savory, cheese-forward ones. That’s why I keep refining recipes until they’re worth sharing.
I’ve always had a soft spot for galettes made with orange produce — they look intensely orange in photos, which is a challenge — but the flavor here is far from the artificial snack orange. This galette is deep, savory and far more satisfying.
Parmesan Crusted Butternut Galette
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Ingredients
Crust
- 4 cups sifted all-purpose flour
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (about 3 sticks)
- for brushing: 1 egg + a few drops of water, beaten together
Filling
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots, sliced
- 3 cups cubed butternut squash
- 2 garlic cloves, minced
- 2 tablespoons freshly chopped sage
- 1 tablespoon brown sugar
Brown Butter Fried Sage
- 3 tablespoons unsalted butter
- 8 fresh sage leaves
Instructions
Crust
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Add the flour, Parmesan, sugar and salt to a food processor and pulse until combined. In a small bowl, whisk the egg, vinegar and water. Add the cold butter pieces to the processor and pulse until coarse crumbs remain. Sprinkle the egg mixture over the flour and pulse until the dough comes together.
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Remove the dough, wrap in plastic and refrigerate for 30 minutes. This recipe makes enough dough for two galettes — divide now or after chilling.
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After chilling, preheat the oven to 400°F (200°C).
Filling
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Heat a skillet over medium and add olive oil and butter. Sauté shallots, squash, garlic, sage and brown sugar, stirring to coat, until the squash is just tender. Transfer to a bowl and chill until ready to use.
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Roll one chilled dough portion into a rustic circle about 1/4 inch thick and place on a parchment-lined baking sheet. Add the filling to the center, leaving a 2-inch border. Fold the crust up around the squash, brush with egg wash and sprinkle with extra Parmesan if desired. Bake until the crust is golden, about 45–50 minutes. Let cool slightly before serving, then top with fried sage and drizzle with brown butter.
Brown Butter Fried Sage
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Melt butter in a small saucepan over medium, whisking until it foams and browns. Add sage leaves and cook about 30 seconds per side, then remove from heat. Drain the sage on paper towels and reserve the brown butter for drizzling.
Notes
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This way, you really can eat pie for breakfast.