This post was created in partnership with Colavita. All opinions are our own.

Our neighborhood is especially quiet today. We have the windows open and there’s a soft breeze blowing through the house. If you sit and listen, there are long stretches of silence with an occasional dog barking in the distance and dry leaves rustling in the wind. We feel lucky to live in a place where we can enjoy evening meals outdoors in December without getting too cold. Okay, so the jade plants on our patio may be shriveling from the lack of rain, but today we are feeling grateful for the sunshine. We started this blog five years ago because we love sharing with people. Whenever we come up with a new recipe that excites us, we can’t wait to write about it, and today we have something that we are thrilled to post—a golden galette made with lots of love and a little California sun. Pour yourself something refreshing, soak up the rays, and let us introduce you to this palatable pie!

If you’ve never tried a galette before, you’re in for a treat. A galette is a French word that means “a flat round cake” and these versatile pastries can be made either sweet or savory. Today we are cooking seasonally with fresh winter produce and have created a savory version just in time for the holidays: Butternut Squash Galette with Gruyère and Caramelized Leeks.

It has been fun working with Colavita this year. Their mission is to help people create memorable meal experiences for themselves, their families, and friends—which is exactly the reason why we launched Husbands That Cook. Colavita is a family brand with a passion for producing the highest quality olive oils, and today we are using their Premium Italian Extra Virgin Olive Oil, which helps make this galette extra special.

This recipe is kind of like a pizza. We fill our galette with melty gruyère cheese then top it with caramelized leeks and roasted butternut squash. Simply seasoned with a drizzle of extra virgin olive oil and a pinch of salt and pepper, this wintry galette is comforting and delicious. Nestled in a flaky, buttery crust speckled with fresh sage, this rustic pastry bakes for just 30 to 40 minutes and comes out of the oven hot and bubbly. Sprinkled with silvery sage leaves for a pop of color and an aromatic earthy flavor, this gorgeous galette will look festive on your dinner table with sparkling glasses of wine and flickering candles. Follow it with a slice of our Vegan Chocolate Olive Oil Cake with Espresso Frosting for dessert and make all your holiday dreams come true.

Butternut Squash Galette with Gruyère and Caramelized Leeks
Serves 3 to 4

For the crust:
1 1/4 cups plus 2 tablespoons (165 g) all-purpose flour
1/2 teaspoon salt
1 tablespoon minced fresh sage leaves
8 tablespoons (113 g) unsalted butter, cubed and chilled
1/4 cup (55 g) greek yogurt
2 teaspoons lemon juice
1/4 cup (60 ml) ice water

For the roasted butternut squash:
2 1/2 cups (340 g) peeled butternut squash cut into 1/2-inch cubes
2 tablespoons Colavita Extra Virgin Olive Oil
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

For the caramelized leeks:
2 large leeks (each leek is about 12 oz/340 g before removing dark green leaves), see note
2 tablespoons Colavita Extra Virgin Olive Oil
1/4 teaspoon salt

For assembly:
4 ounces (113 g) gruyère cheese, grated (about 1 cup)
pinch of red pepper flakes
1 egg yolk
1 teaspoon water

To make the crust:
In a large bowl, whisk together the flour, salt, and minced sage leaves. Scatter the butter pieces over the flour mixture, and use a pastry knife or your fingers to blend in the butter until the largest pieces are the size of peas.

In a small bowl or measuring cup, whisk together the yogurt, lemon juice, and ice water. Pour into the large bowl with the flour mixture, and stir until the dough forms into one mass and no longer sticks to the sides of the bowl. Add a tablespoon or two of flour if the dough is too sticky. Gather the dough into a 6-inch ball, press into a disc about 3 inches thick, wrap tightly in plastic, and refrigerate for at least one hour, up to two days.

To make the roasted butternut squash:
Preheat oven to 400°F/204°C, and line a baking sheet with parchment or a silicone baking mat.

In a medium bowl, toss together the cubed squash, olive oil, salt, and pepper until evenly coated. Transfer the mixture to the prepared baking sheet and spread into an even layer. Bake until the cubes are tender when pierced with a fork, 25 to 30 minutes.

To make the caramelized leeks:
Cut off and discard the roots and dark green leaves from the leeks, leaving a cylinder about 6 to 8 inches long. Cut the cylinders in half lengthwise, then slice into 1/4-inch slices. Transfer the sliced leeks to a fine mesh strainer and rinse with cold water, tossing and separating the pieces to remove any sand between the layers. Let drain.

Place a large heavy skillet over medium-low heat. When hot, add the olive oil. Add the drained leeks and salt, and toss to combine. Cook, stirring often, until the leeks are soft, slightly golden, and sweet, about 25 to 30 minutes.

To assemble:
Keep the oven at 400°F/204°C, and line a baking sheet with parchment or a silicone baking mat. You may use the same baking sheet as the butternut squash, but ensure that the pan is completely cool and dry first.

On a floured surface, roll out the disc of dough until it forms a rough 12-inch circle. Gently fold the circle in half without creasing, then fold in half again, and transfer to the prepared baking sheet. Unfold the circle of dough in the center of the baking sheet.

Sprinkle half the cheese over the center of the dough, leaving a 2-inch border around the sides. Then spread the caramelized leeks over the cheese, leaving the same border. Sprinkle half the remaining cheese over the leeks, then scatter the roasted butternut squash cubes on top. Sprinkle the remaining cheese over the squash, reserving a few pinches of cheese for the crust. Garnish with a pinch of red pepper flakes. Fold up the sides of the crust, pleating each one over the next as you work your way around the circle.

In a small bowl, whisk together the egg yolk and teaspoon of water, then brush this mixture lightly over the crust. Sprinkle the crust with the reserved cheese. Bake until golden brown, 30 to 40 minutes. Let cool for 5 minutes, then serve while hot and enjoy!

Notes:
— The crust dough, roasted butternut squash cubes, and caramelized leeks can all be made ahead of time, if desired, and kept separately in the fridge for up to 2 days until ready to assemble.
— Leeks are different from most vegetables, since you wash them after cutting, not before. Because sand and grit can get deep within its thin layers, it is best to slice up the leek, then place the slices in a colander to rinse them off.