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 - they come both sweet, like my blueberry galette, and savory like my mushroom galette. 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.
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
Ingredients
- 18 oz delicata squash approx, 510g - 1 squash
- 2 tablespoon unsalted butter 12g, divided
- 2 tablespoon maple syrup divided
- ½ pastry recipe see separate tart/empanada dough recipe linked above or use 1 sheet of ready-made shortcrust pastry
- 2 tablespoon dried cranberries
Instructions
- 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.
Nutrition
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
Remember to pin for later!
Petra
I love the sweetness from maple with savory and it sounds great with squash! 🙂
Caroline's Cooking
Thanks Petra, I agree maple syrup is great in savory dishes and goes really well here.
HIlda
I just finished using up the last of my dried cranberries in a sourdough fruit bread which is rising as I write, but now I have added them to my shopping list so I can make this glorious galette.
Caroline's Cooking
Thanks Hilda, that bread sounds delicious as well!
Nancy | The Bitter Side of Sweet
This looks amazing! I love making galettes!
Caroline's Cooking
Thanks Nancy, I love them as well - I really should make them more!
Christie
Oh my that looks delicious!! I've never seen delicata here. I'll have to see if I can find it this year.
Caroline's Cooking
Thanks Christie, I feel like I have been seeing it more and more, but maybe it's also now I use it, I notice it. Hope you find it as it's a great squash and works so well here.
Carlee
That looks so good and I can just imagine how great those flavors are together. What an impressive way to start #CranberryWeek!
Caroline's Cooking
Thanks Carlee, it's a lovely combination of flavors. Must make it again soon!
Cindys Recipes and Writings
So pretty on any table!
Caroline's Cooking
Thanks Cindy!
Wendy Klik
That is a gorgeous galette and would be a lovely addition to the Thanksgiving table.
Caroline's Cooking
Thanks Wendy, I agree it would be great on the Thanksgiving table.
Sue Lau
Delicata is one of our favorites and it looks lovely in this galette!
Caroline's Cooking
Thanks Sue, I am relatively new to delicata but it has become a favorite here too. And it works well in here.
Julie
This is a beautiful galette. I love adding fruit to squash and cranberries sound like a winner idea!
Caroline's Cooking
Thanks Julie, cranberries add such a lovely flavor (and color as well).