Well hello, October. The air is crisp, the leaves are brilliant, and the sky is that deep saturated blue that’s so intrinsically Autumn in New England. It’s a time to bring out the flannel shirts and thick socks, shake the dust from sweaters, and see how long you can hold out before turning on the heat for the first time.
It’s also a time to go apple picking, which I did recently. In addition to the last of the apples and some fresh picked raspberries, I left the farm with a good amount of butternut squash. Butternut squash dishes are a hallmark of the end of summer and early fall, marking the beginning of the bounty of harvest season and reflecting the brilliant orange of the slowly falling leaves.
That chilly bite in the air offers permission to fire up the oven and start serving savory dishes again. Here, butternut squash and beans are seasoned with deep, spicy flavors, wrapped in a flaky pie crust to form a savory galette, then heated until hot and bubbly.
This vegan galette is sweet, savory, spicy, and boasts a lovely orange color that mirrors the color of October. The beans lend a deep creamy texture to the filling which pairs perfectly with the rich and flaky crust.
Serve this with some hearty sauteed greens (I included a recipe for my favorite way to serve them) and a small bowl of fruit to complement the sweetness of the butternut squash. I found raspberries (also in season) to be a perfect accompaniment. Fruit isn’t just for snacks and dessert, after all.
Since this dish can be assembled a day or two in advance, this is perfect for a small dinner party (Friendsgiving, anyone?) or even to add to your Thanksgiving menu (just make sure you can find some space in the oven). You can also make this in advance - it’s just as delicious at room temperature as it is hot.
I know a pie crust isn’t the healthiest thing in the world, so if you’re looking to cut out the crust, I’d recommend cooking the filling in a casserole dish and serving over some cooked grains. I think that farro finished with a bit of cumin (and maybe even a bit of lime juice) would work perfectly here.
I really hope you enjoy this as much as I did, and I’d love to hear what you think in the comments or on social media. Happy Fall!
Time: Prep time: ½ hour, Cook time: 1 hour
- 1 cup + 2 tablespoons flour
- ½ teaspoon salt
- 8 tablespoons (1 stick) vegan butter, cut into about 8 cubes
- 3 tablespoons ice water
- ¾ cup cooked or canned black beans, drained and rinsed (half a can)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ small butternut squash, peeled and seeded and cut into small cubes (about 2 cups) (Pumpkin would work well here, too!)
- 1 tablespoon chili powder
- ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 2 tablespoons oat milk (if you don’t have oat milk, whisk 1 teaspoon of cornstarch into ¼ cup water)
- 1 tablespoon olive oil
- ½ head kale, roughly chopped (about 3 cups)
- ¼ teaspoon red pepper flakes
- 2 teaspoons lemon juice (freshly squeezed, please)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Crust (this can be made up to 3 days ahead)
- Put flour and salt in the food processor with the dough mixer attachment. Add the butter and process on high for 30 to 60 seconds, until mixture resembles cornmeal.
- Remove the top and add the ice water, mixing with your hands until everything is combined and it’s become a dough. Form into a ball, wrap in saran wrap, and place in the fridge. (This can be stored in the fridge up to three days, or even frozen to be thawed later.)
- Preheat the oven to 350 degrees F.
- Grease a rimless baking sheet or cover it with parchment paper, or set out a pizza stone if you have it.
- Roll out the pie crust in a circle on the baking stone or sheet.
- Put the crust (on the pizza stone or baking sheet) back in the refrigerator. Leave it in for at least 5-10 minutes to chill. This will make it easier to fold the edges of the crust over the filling.
- Put the beans into a bowl and mash about ¼ of the beans with a fork.
- Add the olive oil to a large skillet and heat over medium heat until shining.
- Add the onion and cook until softened, about 7 minutes.
- Stir in the garlic and cook for a minute more.
- Add the chili powder, salt, pepper, squash, beans, and ¼ cup water and stir. Cook until everything is well combined and the water has evaporated, about 7 minutes.
- Cover and remove from the heat.
- Pull the pie crust out of the refrigerator.
- Spoon the filling onto the crust, starting in the center of the crust and working your way out, leaving 2-3 inches free along the outside edge.
- Fold the outside edges over the filling, working your way around. It’s OK if this is not perfect, it’s supposed to look rustic :). You can cover with saran wrap and refrigerate at this point for up to 24 hours.
- Brush the crust with the oat milk if you're using it - this will help brown the crust. I’ve found vegan butter doesn’t brown well on its own.
- Put in the oven and bake for 50-60 minutes, until the crust is browned and the filling is hot and bubbly.
- If you didn't brush the crust with oat milk, brush it with the cornstarch slurry now while the crust is hot. In a few minutes, the crust will begin to brown.
- About 10 minutes before the galette is ready to come out of the oven, put the olive oil in a skillet over medium heat and heat until shining and aromatic.
- Add the greens and cook until wilted.
- Remove from heat and add the salt, pepper, lemon juice, and red pepper flakes. Stir well to combine.
Cut the galette into four slices and serve with the greens on the side. Throw in a bowl of raspberries for an amazing meal!
You can store in the fridge for up to 3 days. This should be reheated in the stove rather than the microwave to retain the crispy crust.