![['Close-up of a golden-brown Curried Squash Galette with visible squash slices and flaky crust.', 'Side view of a freshly baked Curried Squash Galette, showcasing its rich filling and crispy edges.', 'Juicy, colorful Curried Squash Galette with vibrant squash and onion peeking through the flaky dough.', 'Detailed look at a Curried Squash Galette, highlighting its layered squash filling and texture of the crust.']](https://snacknova.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__56143459-ba2c-4012-856e-256b7223cf24_0.webp)
Curried Squash Galette
A savory and flaky galette featuring roasted butternut and kabocha squash with a hint of curry, topped with Manchego cheese.
Ingredients
Dough
- 1 1/4 cups all-purpose flour
- Kosher salt and pepper Kosher salt and pepper (to taste)
- 1 stick unsalted butter (frozen)
- Ice water Ice water (as needed)
Filling
- 1 pound butternut squash (peeled, seeded, sliced)
- 1 pound kabocha squash (peeled, seeded, sliced)
- 1 red onion (cut into wedges)
- 1/4 cup extra-virgin olive oil
- 2 teaspoons Madras curry powder
- Kosher salt and pepper Kosher salt and pepper (to taste)
- 1/2 cup sour cream
- 1/2 cup shredded Manchego (plus more for serving)
Instructions
- Mix flour with salt and pepper, grate frozen butter into the mixture, then add ice water and knead into a dough. Chill for 1 hour.
- Toss squash and onion with olive oil and curry powder, then roast at 425°F for 15-20 minutes. Cool slightly.
- Preheat oven to 450°F, roll out dough, spread sour cream, add cheese, arrange roasted vegetables, fold edges, and bake for 30-35 minutes.
Notes
Chill the dough thoroughly for best results and serve warm.