Butternut Squash and Goat Cheese Galette

I had a great Thanksgiving, I hope you all did too! We hit everything on the checklist this year… lots of family. too much food. football. too much food….and even more food to bring home (actually thats a lie, we accidentally left it in my aunt’s fridge. My dad was so sad he said about 3 words on the way home.)

It was pretty low key. We visited my grandpa in the nursing home, swung by my mom’s brother’s family’s place, then had dinner at my dad’s brother’s place. By the way that would now include my entire family. There’s about 15 of us total kicking around.

But I love my family and could probably ramble on for the next three posts about them all. That would torture you guys and probably torture them even more. I guess you’ll just have to wait to hear all about the totally awesome video games my younger brother plays, or my other brother’s math homework some other time. We’re pretty crazy over here.

So here’re the good stuff! Pumpkin Pie and Butternut Squash and Goat Cheese Galette (pronounced- click here… my cousin corrected me about 8 zillion times and I still couldn’t get it. My chicago ‘aa’ sound is starting to get in the way of me ever sounding remotely refined)

I have been making this Classic Pumpkin Pie from Cooking Light for as long as I can remember. It’s one of those go-to recipes that you know will always turn out perfectly, people always love, and is so super easy that you wonder why you ever try and bake anything else. 6 ingredients. 2 of them come out of  a can. One bowl. SO EASY. and SO YUMMY.


3/4 cup packed brown sugar

1 3/4 teaspoons pumpkin pie spice

1/4 teaspoon salt

1 (12 ounce) can evaporated low-fat milk

2 large egg whites

1 large egg

1 (15-ounce) can unsweetened pumpkin


1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)


1. Position oven rack to lowest position and preheat oven to 425 degrees

2. Combine first 6 ingredients in a large bowl and stir with a whisk (Do NOT over-whisk or you will get too many air bubble and the texture will be weird) Add pumpkin and stir with whisk until smooth.

3. Put pie dough into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.

4. Pour pumpkin mixture into the crust and place pie plate on a baking sheet.Bake at 425° for 10 minutes, then reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

Simple as pie! Top with whipped cream and enjoy!

Calories: 222

Fat 7.4

I found this Butternut Squash and Goat Cheese Galette recipe on one of my new go-to blogs, Savory Simple. This is my first recipe I’ve tried from her site and it turned out AMAZINGLY. Soooo good. Close your eyes and try and taste warm caramelized apples mixed with roasted butternut squash, gooey goat cheese, and a flaky crust. It was a perfect Thanksgiving side (not a good traveler though, I wouldn’t recommend re-heating, mine got kind of try the second time around).
Click here for the recipe!

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Categories: Holiday Classics, Pies and Tarts


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