I decided to do something totally different today — or so I told myself. The truth is: it’s more butternut squash, and I could not be happier about it.
There’s brown butter, crispy sage and plenty of cheese, so if you’re surprised, you really shouldn’t be. Fried sage in brown butter, parmesan folded into the crust and sprinkled over the filling, and the natural sweetness of roasted butternut — it’s one of those flavor combinations that makes my head spin in the best way.
The mix of caramelized brown butter, tangy parmesan and crunchy sage against sweet squash is my seasonal comfort. I find myself reaching for these flavors constantly — sometimes more than once in a single week. They hit the right balance of savory and sweet and leave me wanting more.
I’ve been testing versions of this galette repeatedly — and not just once. I made it several times to get the crust and filling just right. Thankfully, the persistence paid off: the final result is flaky, cheesy and filled with tender, seasoned butternut cubes.
I worry about sounding repetitive when I post another squash recipe, but seasonal cooking naturally means repeating favorites with small twists. This is different from creamy squash pasta or pumpkin ravioli — here the parmesan becomes part of the crust, adding savory depth with every bite. The result feels new and worth sharing.
It even crossed my mind that this galette could work on a holiday table. It might be bold for some families, but for those who enjoy a fresh take on tradition, it’s a lovely option.
Galettes are a favorite because they’re rustic and forgiving, and I admit I prefer savory versions with lots of cheese. If you’re like me and always reach for the cheese, this galette satisfies that craving without feeling heavy. The crust is flaky and savory from the parmesan, the filling is subtly sweet and aromatic, and the brown butter-fried sage adds a brilliant finish.
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 (3 sticks or 24 tablespoons)
- 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 together the egg, vinegar and water. Add the cold butter pieces to the food processor and pulse until small, coarse crumbs remain. Sprinkle the egg/water 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 dough makes enough for two galettes; divide now or after chilling. Preheat oven to 400°F after chilling.
Filling
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Heat a skillet over medium and add the olive oil and butter. Sauté the shallots, squash, garlic, sage and brown sugar, stirring occasionally, until the squash is just tender. Transfer the mixture to a bowl and chill until ready to use.
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Roll one portion of dough into a rustic circle about 1/4 inch thick and place on a parchment-lined sheet. Pile the chilled filling in the center, leaving a 2-inch border. Fold the edges of the crust over the filling, brush with egg wash and sprinkle more parmesan if desired. Bake until golden, about 45–50 minutes. Let cool slightly before serving and finish with the fried sage and a drizzle of brown butter.
Brown Butter Fried Sage
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Melt the butter in a small saucepan over medium heat and whisk until it begins to brown and smell nutty. Add the sage leaves and cook about 30 seconds per side, then remove from heat and transfer the sage to paper towels to drain. Reserve the browned butter for drizzling over the galette.
Notes
Did you make this recipe?
I appreciate you so much!
This way, you really can eat pie for breakfast.