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From the kitchen: Butternut squash, Brussels spouts & goat cheese galette

November 7, 2013




You know what’s weird? Cooking in an unfamiliar kitchen – the sink is in the wrong place, the oven doesn’t seem to heat up just right, and none of my utensils, dishes or baking ware are around! Evan and I are currently living in temporary corporate housing until the end of the month, at which point we hope to be moved into our new house. In a way, it’s awesome because we didn’t have to rush to find a permanent place here in Richmond and it’s being paid for by his new company (which is probably most awesome of all). A month of free rent?! Yes, please! But what’s not awesome, is living out of moving boxes, not having all of the comforts of our own home and, for me in particular, having limited cooking supplies in the kitchen! I’m talking no vegetable peeler, no strainer, and only one knife!! We’re practically camping, but we’re making due. In fact, we’ve become quite resourceful. I peeled this butternut squash with a chefs knife! It may not sound like much, but it was no easy feat. Limited kitchen or not, we sure have been making delicious meals lately – including this super tasty autumn inspired galette. Roasted butternut squash, caramelized onions, sautéed Brussels sprouts and goat cheese all nestle into a flaky pie crust and bake to golden perfection. It was ridiculously good and I will definitely be making this galette again and again. I hope you’ll make it too! -xo!



Butternut squash, Brussels sprouts & goat cheese galette (adapted from Smitten Kitchen)

Makes 4-6 servings


  • 1 single pie crust (recipe here or store-bought is fine)
  • 1 small butternut squash (about one pound)
  • 2 cups Brussels sprouts, shredded
  • olive oil
  • 1 large onion, halved and thinly sliced in half-moons
  • 1 teaspoon salt
  • 4oz goat cheese, crumbled with a fork
  • 1 1/2 teaspoons chopped fresh sage leaves


Prepare squash: Preheat oven to 375 degrees F. Peel squash, cut in half and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with 2 tablespoons olive oil and a half-teaspoon of the salt and roast for 30 minutes or until pieces are tender, gently tossing about half way through. Set aside to cool slightly.

Onions and Brussels sprouts: While squash is roasting, heat 1 tablespoon olive oil and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 15 minutes. Stir in shredded Brussels sprouts and continue to cook for about 10 minutes or until sprouts are bright green and tender. Set aside and let cool slightly

Raise the oven temperature to 400 degrees. Mix squash, caramelized onions and Brussels sprouts, and sage together in a bowl.

Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash mixture over the dough, leaving a 1 1/2-inch border. Sprinkle with goat cheese before folding. Fold the border over the mixture, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

18 Comments leave one →
  1. November 7, 2013 2:07 am

    Even on a limited kitchen you’ve made spectacular looking food…well done!

  2. November 7, 2013 4:46 am

    I’m hungry!

  3. November 7, 2013 6:35 am

    I’m with Leah! This looks delicious!

  4. November 7, 2013 8:08 am

    this looks awesome!

  5. November 7, 2013 11:21 am

    That looks so good, I think that I will make it this weekend :o
    Thanks!! :D

  6. November 7, 2013 5:58 pm

    Holy moly, this looks just divine! I could just jump right in and eat that whole thing!

  7. frauknusper permalink
    November 7, 2013 10:03 pm

    Oh yummy! This looks really great! I wanna tryyyy. :-)

  8. Mert Parsons permalink
    November 7, 2013 11:29 pm

    It looks absolutely delicious! I love your enthusiasm to cook with minimum supplies! It’s all part of the adventure. :-)

  9. November 8, 2013 3:13 am

    Wow! these look great!! I am definitely going to be trying these next week! thank you :) x

  10. November 8, 2013 4:29 am

    So pretty with amazing flavours. Squash and sage are just the best together.

  11. November 8, 2013 5:07 am

    Well, these pictures are just GORGEOUS.

  12. November 8, 2013 6:39 am

    All winning ingredients! Your photos are beautiful…and looking at your very last photo here, I can just taste the galette. Just perfect. :-)

  13. November 8, 2013 6:30 pm

    looks great, I’m going to give this one a try!

  14. November 8, 2013 6:46 pm

    Reblogged this on hazeltheelf.

  15. November 10, 2013 12:35 pm

    I just made this recipe of yours and it was super delicious!! My boyfriend doesn’t like sprouts so much but even he adored it ;) I just added a bit more sage for myself as I am addicted to it, and we sprinkled everything with a little honey on top ;)
    Thanks for the recipe!

  16. November 12, 2013 3:00 am

    oh my God! So good!
    Hello! I have nominated you for a Sunshine Award. It is perfect for your sunny blog, so beautiful recipes and photos!
    Here the link:

  17. November 16, 2013 5:59 am

    Gosh that looks unreal. I love the combo of goat cheese and squash!


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