Curried Squash Galette

I love the flavors of fall. They’re always so comforting and they remind me of the holidays that are soon to come. My favorite time of the year. This curried squash galette is a great example of those fall flavors. I was so excited to make this and as it was baking, it made the house smell incredibly good. The pastry was so flaky and the curry gave the squash such a warm flavor. It was definitely a popular dish in this house.


Now this dish does call for madras curry powder which is a fairly hot curry, red in color and with a heavy use of chili powder. That is one of the reasons that sour cream or Greek yogurt is used in this dish as it is often used to take away some or all of the heat. Though, we have small children that aren’t big on spicy things just yet and my husband, Bill, suffers from acid reflux, so we try to keep the heat down a bit in this house. Instead, I used a yellow curry for a milder taste and it still came out wonderfully. Though, if you’re into spicy, then by all means, use madras curry. I’m sure it would lend a great warmth and flavor to an already great dish.


One of the things I found when making this dish, is that it makes a lot of squash filling. It calls for one pound of butternut and one pound of kabocha squash, each. Add that to the whole red onion and you have a lot of veggies. I figured it would bake down, but not really. I used about half of the squash filling in the galette and it was pretty full. No bother though, we’re big lovers of pasta in this house and I could totally see adding the remaining squash filling to some pasta with a bit of crème fraîche or Mascarpone. Though feel free to add as much of the squash filling as you’d like.


Now remember, if you use salted butter while making the pastry, instead of unsalted butter, do not add the additional teaspoon of salt otherwise it will be too salty and you’ll have to start over. Once made and kept cold, this pastry crust is great. It turns out so flaky. Just cutting through it gives you great satisfaction as you hear the crust make that flaky sound. This would definitely be a great recipe for a fall get together or even a weeknight meal served with a green salad and a nice glass of white wine. This one is definitely going into our fall rotation. I can’t wait to make it again.


Active Time: 40 minutes

Total Time: 2 hours

Yield: Serves 6 to 8




1 1/4 cups all-purpose flour

Kosher salt and pepper

1 stick unsalted butter, frozen

Ice Water


1 lb butternut squash – peeled, seeded, and cut into 1/4 inch thick slices

1 lb kabocha squash – peeled, seeded, and cut into 1/4 inch thick slices

1 red onion, cut through the core into 1/2 inch wedges (I just thinly sliced mine and found this to work as well)

1/4 cup extra virgin olive oil

2 tsps Madras curry powder (I used yellow curry instead for a milder flavor)

Kosher salt and pepper

1/2 cup sour cream or Greek yogurt

1/2 cup shredded Manchego cheese, plus more for serving


  1. In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour. Stir in 1/3 cup of ice water (1 tbsp at a time) until the dough is evenly moistened and just comes together. Scrape out onto a work surface, gather up any crumbs and knead gently. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.
  2. Preheat the oven to 425°. On a large rimmed baking sheet, toss the butternut and kabocha squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
  3. Increase the oven temperature to 450°. On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper–lined baking sheet. Spread the sour cream or Greek yogurt over the dough, leaving a 1 1/2-inch border. Sprinkle 1/4 cup of the cheese on top. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
  4. Bake the squash galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Sprinkle with shredded cheese, cut into wedges and serve warm.


Recipe from Food and Wine‘s Justin Chapple.


2 thoughts on “Curried Squash Galette

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