This cranberry maple delicata squash galette is a delicious winter/fall-flavored free form tart that is full of sweet-savory flavor. Great for a festive table.
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I know the title cranberry maple delicata squash galette is a bit of a mouthful, but saying simply delicata squash galette didn’t quite seem to tell you enough. The maple flavor is important, as it makes this galette teeter on the edge of sweet and savory. And the cranberries add color, flavor and another level of sweetness.
Plus, I had to mention the cranberries as this is the first recipe I am sharing for #CranberryWeek which I’m so excited to say we are starting today. Myself and a bunch of other bloggers are going to be sharing recipes with cranberries all week long. I am so excited to see what everyone else is sharing, as well as share some fantastic dishes myself.
What is a galette?
A galette is simply a free-form tart – I have shared one or two before, both sweet and savory. I really enjoy them for their rustic look which covers up any lack of skill you may have in your crust-making. Plus, you don’t need to blind bake the crust first and there’s no wasted trimmings.
I had never come across delicata squash when I lived in the UK, but having been introduced to it through the vegetable delivery box we receive, it’s now one of my favorites. I love that it doesn’t need the skin removed and it’s delicious with maple syrup, as in the sheet pan dinner I shared before.
It was probably only a matter of time before I made a delicata squash galette or something similar, really, incorporating the maple flavor.
How to make this delicata squash galette
There are a couple steps to this delicata squash galette but nothing is difficult. First you cut the squash, scoop out the seeds and slice it up. Then toss the slices in part of the maple syrup mixed with melted butter and roast until tender. This can be done the day before if it suits better.
Then roll out your pastry – I have used half the quantity of the tart/empanada dough I really like but you could use store-bough or any other recipe as you prefer. Lay the squash slices so that you have a bit of pastry left around the sides. Top with the cranberries then drizzle over the rest of the maple-butter mixture. Fold in the edges of the pastry and bake.
This cranberry maple delicata squash may be a little of a mouthful to say, but it’s a very delicious mouthful to eat. It’s kind of savory but the maple and cranberries make it deliciously sweet. It’s a fabulous way to enjoy fall/winter flavors, and would make a great addition to any festive table.
If you like winter squash, try these tasty ideas:
- Maple roasted buttercup squash
- Kabocha no nimono (Japanese simmered squash)
- Pumpkin risotto
- Acorn squash wild rice salad
- Plus get many more ideas for squash and more in the fall recipes archives.
Cranberry maple delicata squash galette
- 18 oz delicata squash approx, 510g - 1 squash
- 2 tbsp unsalted butter 12g, divided
- 2 tbsp maple syrup divided
- 1/2 pastry recipe see separate tart/empanada dough recipe linked above or use 1 sheet of ready-made shortcrust pastry
- 2 tbsp dried cranberries
- Preheat the oven to 400F/200C.
- Cut the squash in half lengthwise and scoop out the seeds and pulp. Cut each half into relatively thin half-circles.
- Melt 1tbsp of the butter and mix with 1tbsp of the maple syrup. Lay the squash slices out in a single layer on a baking sheet. Drizzle over the butter-maple mixture, toss gently then roast for approx 20min until the squash is tender but not quite browning. You can do this a day ahead and chill the slices overnight, if suits better. If you are making immediately, simply allow to cool slightly until cool enough to handle.
- While the squash is cooking, make the pastry, if making from scratch, and chill until needed.
- When ready to make up tart, reduce the oven to 375F/190C.
- Roll out the pastry on a lightly floured surface into a circle. Lay the squash slices on the pastry, leaving a rim around the edge to fold in slightly but only slightly cover on top. Sprinkle over the cranberries. Melt the rest of the butter, mix with the remaining 1tbsp maple syrup and drizzle over the squash.
- Fold in the sides of the pastry, making slight folds as you go, then bake for approx 20min until gently browned.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Welcome to #CranberryWeek – see all the other cranberry recipes being shared today:
- Cranberry-Apple Sauce from The Chef Next Door
- Cranberry Cornbread from Cindy’s Recipes and Writings
- Cranberry Orange Baked Brie from Books n’ Cooks
- Cranberry Palmiers from The Bitter Side of Sweet
- Cranberry Rosemary Cornbread from Life Currents
- Cranberry Snack Cake from Cooking With Carlee
- Cranberry Upside Down Cake from Sew You Think You Can Cook
- Noreaster from Family Around The Table
- Pork Shashlyk and Tkemali from Culinary Adventures with Camilla
- Roasted Brussels Sprouts and Cranberries from A Day in the Life on the Farm
- Slow Cooker Cranberry Brisket from Palatable Pastime
- Stuffed Endive with Blue Cheese, Walnuts & Cranberries from Full Belly Sisters
- Upsidedown Cranberry Cake from Hostess At Heart
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