Tiny Kitchen Recipes: Butternut squash and Brie galette (slide show)

Make two autumn staples—squash and apples—fresh again with this inventive recipe from Colorado blog Happyolks

  • Photograph: Shaun Boyte

    Butternut squash and Brie galette from Happyolks

  • Photograph: Shaun Boyte

    Butternut squash and Brie galette from Happyolks

  • Photograph: Shaun Boyte

    Butternut squash and Brie galette from Happyolks

  • Photograph: Shaun Boyte

    Butternut squash and Brie galette from Happyolks

  • Photograph: Shaun Boyte

    Butternut squash and Brie galette from Happyolks

  • Photograph: Shaun Boyte

    Butternut squash and Brie galette from Happyolks

Photograph: Shaun Boyte

Butternut squash and Brie galette from Happyolks


Welcome to Tiny Kitchen Recipes, a feature in which we ask chefs, writers, and food bloggers in New York City and beyond to share a recipe with us. Always wallet-friendly, these creations are feasible whether you live to cook or recently stopped using your oven for shoe storage. 

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It wouldn’t be Thanksgiving without pumpkin pie or cranberry sauce, but this year, don't be afraid to add some variety to your Turkey Day spread. Bring squash and apples—two ingredients that often show up in pies or soups—to the table in an unexpected way with this recipe. It's from Denver-based blog Happyolks, a project that pairs Kelsey Brown's recipes and dreamy musings with her partner Shaun Boyte's beautiful photography.

Tiny Kitchen Recipes: Butternut squash and Brie galette from Happyolks

Ingredients:

For the pastry:
- 2 cups unbleached all-purpose flour
- 1 tsp sugar
- 1 pinch salt
- 12 tbsp cold unsalted butter
- 1/2 cup ice water

In a bowl, mix the flour with the sugar and salt. Using a pastry blender or your fingers, cut in 6 tbsp of butter until the mixture resembles coarse meal. Cut in the remaining butter. Pour in water, then begin to mix and knead the dough until a ball forms and the mixture is no longer shaggy-looking. Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

For the filling:
- 3-ish lbs butternut squash
- 2 apples (honeycrisp, pink lady or fuji)
- 2 cups Brie cheese, rind removed
- olive oil
- fresh thyme
- salt/pepper
- 1 egg

Preheat oven to 400ºF. Peel the squash. Cut 1/4-inch vertical wedges up to the rind. Halve disks. Place on a baking sheet, and coat with olive oil, salt and pepper. It’s okay if wedges overlap. Bake 15–20 minutes until just softened and a little al dente in the thicker regions. Set aside and cool. With a mandoline or paring knife, cut apples (with peel) into 1/4-inch slices. Set aside. Cut or tear Brie into strips and chunks. Set aside.

Construction:

On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Begin layering cooled squash, apples, cheese, and a bit of salt and pepper leaving a 1.5-inch border for folding it all up. Repeat until you run out of ingredients and can top with more cheese. Fold the border over your squash-apple-cheese tower, pleating the edge to make it fit. Finish outside exposed dough with an egg wash. Bake 30–40 minutes in the 400ºF oven. Cut into wedges and serve warm.

Recipe and images: Copyright Happyolks


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