I’m just ecstatic about how delicious this Butternut Squash and Sausage Galette turned out! From the spicy Italian sausage to the creamy butternut squash sauce, and well heck, even the roasted squash and pepper jack cheese, really defined this savory freeform galette.
This was just one of those “I have nothing in the house but I’m starving” recipes. With leftover ingredients from other meals, this butternut squash galette really pulled through with amazing flavor.
The crisp Fall air (can you even call it Fall in Florida?) is finally making it’s way down here, I’ve just been craving more and more Fall-inspired recipes. Winter squashes, warm Fall spices, the colors… it is all so stimulating and nostalgic and I am ready with more delicious recipes to share!
Having a tomato sauce just wasn’t an option for me with this recipe (nor did I have any!), and I wasn’t really wanting to have something too cheesy or “pizza-like”.
But, there happened to be plenty of butternut squash roasted up which was so perfect because it made a fantastic sauce for this freeform tart. I just blended some of the squash with a bit of heavy cream and parmesan, plus roasted garlic and some seasonings. Basically, a butternut squash bisque, but a quick and simple version.
That’s actually awesome to note because when you make a bisque, it can second as a sauce, and that’s exactly what I did here. I will probably try this with my Roasted Red Pepper, Tomato, Carrot Bisque next since this turned out so well!
The creamy roasted garlic butternut squash sauce was a nice compliment to the spicy sausage and sauteed onions. It also added a lovely texture and light, mild, cheesy flavor with the addition of parmesan.
butternut squash – roasted, then a portion reserved to make the sauce
Italian sausage – we purchase Italian sausage from Publix. It is THE BEST! This recipe uses Publix’s Hot Italian sausage, but use your favorite brand and heat.
onions – sliced into rings and sauteed
cream, parmesan, and roasted garlic – for the butternut squash sauce
pepper jack cheese – I like a little spice, and this is a great complimentary flavor to the creamy sauce and the spicy sausage
pie crust – I did just use a store-bought crust as I had it on hand
seasonings – everything bagel seasoning (optional), salt and pepper, to taste
How to make this savory galette
This butternut squash and sausage galette is simple to make, though does take a few extra steps. That’s why it makes for a great “leftover” meal. We had spicy chili the night before and had leftover Italian sausage. And still had half of a butternut squash left from making curry the earlier in the week.
Step 1: Heat a small skillet with a tablespoon of oil. Place the spicy Italian sausage in the pan and cook through, rotating to brown each side. About 10 minutes. Remove from heat and when able to handle, slice the sausage (julienned, is my preference) into 1/4 inch slices. Set aside.
In the same pan, sauté the onion ringlets until browned and soft. Set aside.
Step 2: Preheat the oven to 350 degrees and line a baking sheet with foil. Place the garlic cloves in the oven, unpeeled, while the sausage is cooking.
If you love savory recipes, these are a must-try:
- Ham and Bean Soup
- One-Pot Rustic Beef Tortellini Stew
- Manicotti Smothered with Scratch Sausage Tomato Sauce
In the meantime, slice the butternut squash into 1/2 inch slices, skin removed. Then toss in a little bit of oil. Remove the baking sheet from the oven with the garlic and line the sliced squash on the sheet.
Bake about 15 minutes until squash is just tender but slightly firm. The garlic should also be very soft by this time.
Step 3: Use a spatula and place half of the squash in a measuring cup, or blender. Also peel the roasted garlic (or squeeze out) and add it with the heavy cream and parmesan cheese, salt, and pepper.
Blend together until smooth and then set aside.
Make this recipe so much quicker by already having these ingredients prepared. As I mentioned, I used leftovers, so the sausage was already cooked and the butternut squash was already prepped, which was super helpful and less time consuming.
Step 4: Assembling the galette
Roll out the premade pie crusts onto a piece of parchment paper. Pinch the edges to form a pie-like crust. You can make it as “crusty” as you want. I just chose a small ledge to keep it more tart-ish.
Spread the butternut squash sauce over the bottom of the pie crusts. Then, place the sliced sausage around the bottom of the pie in a circle, layering the sauteed onions and remaining butternut squash slices next. Top with the pepper jack cheese.
You can add a bit of melt butter to the crust and sprinkle with everything bagel seasoning for a really great flavor addition.
Step 5: Lift the parchment paper to the baking sheet and bake in the preheated oven for about 15 minutes. The edges and cheese should be a light golden brown. Slice and enjoy it!
Have a light spring salad to make a complete lunch. The flavors really are great.
The spicy sausage and pepper jack cheese with the smooth, creamy butternut squash on tender, yet crisp pie crust is the perfect combination for a savory dish. This butternut squash galette was a favorite for me.
Give it a try and see if it becomes a favorite for you, too! I hope you enjoyed this Savory Butternut Squash and Sausage Galette. Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on Facebook, Instagram, and Twitter!
Savory Butternut Squash GaletteCourse: Lunch, BrunchCuisine: French, AmericanDifficulty: Easy
Perfect for lunch, this Savory Butternut Squash Galette has a creamy roasted garlic butternut sauce, roasted squash, spicy Italian sausage, sweet sauteed onions, and pepper jack cheese.
1/2 butternut squash, peeled, deseeded, and thick sliced
2 Italian sausage links, cooked and sliced julienned
1 large onion, sliced into rings
2 tbsp heavy cream
1 tbsp parmesan cheese
4-5 garlic cloves, roasted
4 slices pepper jack cheese, or shredded
2 pie crust, store-bought
salt and pepper to taste
- Preheat oven to 375 degrees. Wrap garlic cloves with skin on in foil and place in oven. Heat small skillet with a tablespoon of oil and cook sausage links, rotating sides. This should take about 10 minutes. Set aside.
- Line a baking sheet with foil and place butternut squash slices. Drizzle a little olive oil and toss to coat. Bake in the oven for 10 minutes, until just tender.
- Roll out pie crust on parchment paper and use a fork to poke a few holes. Roll the edges to form a crust. If you’d like, brush the edges with a bit of butter and sprinkle with everything bagel seasoning.
- Remove the squash and garlic from the oven. Use a spatula and place half of the butternut squash slices into a measuring up or blender. Squeeze the roasted garlic into the cup with heavy cream, parmesan, salt and pepper.
Blender together until smooth.
- Spread half of the creamy squash sauce on the bottom of each pie crust. Top with the sliced sausage, sauteed onions, sliced butternut squash, and pepper jack cheese.
- Bake for 15-17 minutes, or until the crust is light brown and cooked through. Slice and serve!
- Want to just make one galette? Use 1 pie crust and refrigerate the remaining ingredients to build a fresh one for lunch the next day. Of course, you can easily halve the recipe.