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Cranberry-glazed squash and feta galette recipe

Cranberry-glazed squash and feta galette recipe

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This vegetarian recipe is a dish that'll make the turkey eaters jealous See method

  • Serves 6
  • 15 mins to prepare and 1 hr to cook
  • 520 calories / serving
  • Vegetarian


  • 1 long-necked butternut squash (about 800g), peeled, halved lengthways and deseeded
  • 2 garlic cloves
  • 10g fresh thyme, 5g leaves picked, 5g whole sprigs
  • 10g fresh sage, 5g finely chopped, 5g whole leaves
  • 120g feta, 80g finely crumbled, 40g coarsely crumbled
  • 2 tbsp plain flour, plus extra for dusting
  • 500g block puff pastry
  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 1 carrot, scrubbed and chopped
  • 1 vegetable stock cube, made up to 600ml
  • 1 tbsp milk, for glazing (optional)
  • 1 rosemary sprig
  • 4 tbsp cranberry sauce
  • 3 tbsp roasted chopped hazelnuts
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    32g 45%
  • Saturates

    12g 62%
  • Sugars

    15g 16%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 48g Protein 11g Fibre 6.4g


  1. Cut the squash halves to separate the bulb from the neck. Chop the bulb into 2cm dice and transfer to a lidded pan with the thyme leaves and chopped sage. Season and pour in enough boiling water to cover the squash. Bring to a simmer, cover and cook for 10 mins or until tender. Drain, keeping the garlic and herbs, then return to the pan. Leave to steam for 1 min, then whizz with a stick blender to make a purée. Leave to cool slightly, then fold in the finely crumbled feta.
  2. Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet in the middle of the oven to heat up. Slice the 2 neck parts of the squash into 1-2mm-thick semi-circles, toss with 1 tbsp oil and set aside. Lightly dust your work surface with flour and roll out the pastry to a 35cm square, about 5mm thick. Cut the pastry into a rough circle, discarding the offcuts. Transfer to a sheet of baking paper.
  3. Spoon the squash purée into the middle of the pastry, leaving a 5cm border. Smooth with the back of a spoon. Add the finely sliced squash pieces, overlapping slightly, starting from the outside and working inwards to make a spiral. Bring the border pastry edges over the tart, overlapping the filling a little; glaze with milk, if you like. Using the paper, transfer the tart to the baking sheet. Bake for 25 mins until the pastry is puffed and lightly golden.
  4. Meanwhile, heat 1 tbsp oil in a saucepan over a medium-high heat and fry the onion and carrot for 10 mins until golden. Sprinkle over 2 tbsp flour and cook for 1 min. Add the stock, rosemary, remaining thyme and half the whole sage. Simmer for 15-20 mins until thickened and glossy, adding a little water if you prefer a thinner gravy. Season, then stir in 1 tbsp cranberry sauce.
  5.  To glaze the galette, put 3 tbsp cranberry sauce in a small pan (or bowl) and heat gently over a low heat (or in the microwave) until runny. Sieve into a small bowl to remove any fruit. Brush the glaze over the squash, nestle in the remaining sage leaves and scatter over the remaining feta. Bake for 10-15 mins until the feta is golden and the squash is tender when pierced with a knife. Strain the gravy into a jug and serve with the galette, scattered with the hazelnuts.

Freezing and defrosting guidelines

To freeze, prepare the pithivier, without brushing with egg, then wrap in nonstick baking paper and foil. To reheat, remove from the freezer, unwrap and defrost in the fridge overnight. Brush with egg and bake as instructed in the recipe. Once reheated from frozen, eat on the same day – do not reheat a second time.

See more Vegetarian Christmas recipes

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