13 Savory Thanksgiving Sides More Exciting Than the Turkey

By
Derek Jacobson
·

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Butternut Squash & Blue Cheese Galette

Overhead view of a rustic butternut squash and blue cheese galette on a white serving plate, golden crust folded around filling, centered on a white quartz countertop.

Rustic and rich, this galette pairs sweet roasted squash with sharp blue cheese. It’s a little unexpected and absolutely delicious.

Print

Butternut Squash & Blue Cheese Galette

Recipe by Derek Jacobson
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 pie crust (store-bought or homemade)

  • 2 cups butternut squash, cubed and roasted

  • 1 large onion, thinly sliced

  • 1 tbsp olive oil

  • 1/4 cup crumbled blue cheese

  • 1 tsp fresh thyme

  • Salt and pepper to taste

Directions

  • Preheat oven to 400°F. Sauté onion in olive oil until caramelized, about 20 minutes.
  • Roll out pie crust on a baking sheet. Pile roasted squash, onions, blue cheese, thyme, salt, and pepper in the center.
  • Fold the edges up around the filling, leaving the middle exposed. Bake 25 to 30 minutes until golden brown.
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12 of 13

13 Savory Thanksgiving Sides More Exciting Than the Turkey

Butternut Squash & Blue Cheese Galette

Overhead view of a rustic butternut squash and blue cheese galette on a white serving plate, golden crust folded around filling, centered on a white quartz countertop.

Rustic and rich, this galette pairs sweet roasted squash with sharp blue cheese. It’s a little unexpected and absolutely delicious.

Print

Butternut Squash & Blue Cheese Galette

Recipe by Derek Jacobson
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 pie crust (store-bought or homemade)

  • 2 cups butternut squash, cubed and roasted

  • 1 large onion, thinly sliced

  • 1 tbsp olive oil

  • 1/4 cup crumbled blue cheese

  • 1 tsp fresh thyme

  • Salt and pepper to taste

Directions

  • Preheat oven to 400°F. Sauté onion in olive oil until caramelized, about 20 minutes.
  • Roll out pie crust on a baking sheet. Pile roasted squash, onions, blue cheese, thyme, salt, and pepper in the center.
  • Fold the edges up around the filling, leaving the middle exposed. Bake 25 to 30 minutes until golden brown.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest