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Butternut Squash, Apple and Onion Galette with Stilton

Butternut Squash, Apple and Onion Galette with Stilton

50 Minutes
45 Minutes

8 Tablespoons chilled organic butter

2 cups all-purpose flour

3 Tablespoons shortening

4-5 Tablespoons chilled water

2 white onions peeled and cut into 1 inch wedges

1 pound parsnips peeled and cut into 1 inch pieces

2 pounds butternut squash peeled and cut into 3 inch long by 1 inch thick pieces

1 cup of sliced apples

1/2 cup dried cranberries

1/2 cup dry white wine

1/2 cup heavy cream

2 Tablespoons all-purpose flour

4 ounces stilton cheese

2 Tablespoons minced organic fresh sage


Add the flour, butter, and shortening to the bowl of the food processor fitted with the steel blade.  Pulse for 1-2 minutes. Slowly pour the water, 1 Tablespoon at a time, into the spout of the bowl with the processor on low until the dough is combined.  Place the dough onto a sheet of plastic wrap, cover completely and refrigerate for 30 minutes.

Add the white wine to a small sauce pan over high heat, about 5 minutes, and reduce the liquid by half.  Whisk the flour into the heavy cream until smooth and add it to the wine, reduce the heat and simmer the liquid for 3 minutes.  Add the stilton cheese and sage and stir until smooth. 

Add the onions, parsnips, squash, apples and cranberries to a large bowl, add the sauce and stir to combine.

Preheat the oven to 400° degrees.

Remove the pie dough from the refrigerator and let it rest for 5 minutes.  Lightly dust a cutting board with flour, add the pie dough and roll evenly into a 16 inch circle.  Carefully move the pie crust to a baking pan and add the mixed vegetables to the middle of the pie dough, leaving 2-3 inches of the dough exposed, fold the remaining dough towards the center.  Place the baking sheet into the oven and bake for 45-50 minutes. 

Let the Galette rest for 10 minutes before serving.