All the flavors and colors of fall in this delicious savoury butternut squash, leek and goat cheese crostata! Enjoy for brunch, lunch or dinner.
A crostata, also known as a galette, is a free-form, rustic pie. Making a crostata is quite forgiving since it does not have to be perfectly shaped. And this suits me just fine because beautifully crimped pies are simply not my strength!
I enjoy sweet, fruit filled crostatas such as this rhubarb strawberry crostata. But did you know that a crostata can be savory as well as sweet?
This recipe was inspired by beautiful fall harvest ingredients, butternut squash and leeks. A perfect balance of flavors with the sweetness of squash and leeks and the saltiness of crispy sautéed pancetta and creamy goat cheese!
Before I get to this butternut squash, leek and goat cheese crostata recipe, let me share a few tips on making the dough and as well as an easy way to cut up a butternut squash.
How to make crostata dough:
Follow these easy steps for the perfect crostata dough:
1. Make sure your butter is chilled. And no, you can not melt your butter in the microwave in order to blend it with the flour. Cold butter is easier dispersed in the flour.
2. Combine all-purpose flour and salt in the bowl of your food processor. Add cold, cubed butter.
3. Process until the mixture resembles a coarse meal.
4. With the food processor on low speed, add ice cold water through the feeder and process until the dough wraps itself around the blade and forms a ball (as shown). Add extra water, as needed, 1 teaspoon at a time until a dough is formed.
5. If you do not have access to a food processor, place your ingredients in a large bowl and use your fingers to cut the butter into the flour. Next, stir in the water and bring the ingredients together to shape the dough. You will have the same results.
6. Transfer the dough onto a sheet of plastic wrap and shape into a disc. Cover and place in the refrigerator to rest for at least 30 minutes before rolling it out.
That's all there is to it. While the dough is resting you'll have time to prepare your filling.
How to cut a butternut squash:
- Rinse the butternut squash to remove any traces of dirt. First, cut off a thin slice off both ends of the squash so it can sit on a level surface.
- Next, use a vegetable peeler to peel the skin in downward motions.
- Slice into rounds approximately 1 inch thick, and cut each round into cubes.
- When you get to the bulbous part of the squash, slice it in half lengthwise and use a spoon to remove the seeds. Slice into wedges and then into cubes.
Prepare the filling:
Toss the cubed butternut squash with olive oil, thyme and salt, place on a baking sheet and roast at 400 degrees F until tender, about 30-35 minutes.
While the squash is roasting, brown the pancetta in a large skillet until crisp. Transfer to a bowl and add the chopped leek to the pan. Season with salt, pepper and cook until tender, 5-6 minutes. Transfer to the bowl with the pancetta.
When the squash is ready add to the bowl and toss all ingredients together.
To assemble the crostata:
Line a baking sheet with parchment paper. Remove the pie dough from the refrigerator. Lightly flour your work surface as well as a rolling pin. Roll out the dough to a ⅛ inch thickness. Wrap the dough around the rolling pin and transfer to the prepared baking sheet by unrolling the dough onto the parchment paper.
Place the crostata filling in the center of the dough, leaving a 2 inch border.
Fold the edges of the dough toward the center of the crostata, leaving the center exposed. Place dollops of goat cheese over the filling. 
Brush the dough with a lightly beaten egg. 
Bake at 400 degrees F for 15 minutes, then lower to 350 degrees F and continue baking for 20-25 minutes until the crust is golden.
Tips and suggestions:
- If the dough is crumbly and difficult to roll, place it back in the refrigerator for 15 minutes longer.
- The dough may be prepared a day in advance and kept refrigerated. Let it sit on your counter for a few minutes to soften before rolling.
- If you're not up to the task of cutting your own butternut squash, prepackaged cubed butternut squash is available in the produce section of most grocery stores.
- If you can not find pancetta, replace it with bacon.
- Feta cheese may be substituted for the goat cheese.
- Keep leftovers refrigerated for up to 3 days. Reheat in the oven until warmed through.
If you try out this recipe, let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Check out more squash recipes!
- Sweet and Sour Squash
- Creamy Butternut Squash and Spinach Polenta Lasagna
- Roasted Pumpkin Risotto
- Pumpkin, Oatmeal, Chocolate Chip Cookies
- Savory Pumpkin Ricotta Fritters
- Pasta and Sausage filled Acorn Squash
Savoury Butternut Squash, Leek, and Goat Cheese Crostata
Ingredients
For the dough
- 1 cup all-purpose flour
- ¾ teaspoon salt
- ¼ lb cold butter cubed (1 stick)
- 2 tablespoons ice cold water
For the filling
- 4 cups butternut squash peeled and cut into cubes
- ½ teaspoon dry thyme
- 60 grams pancetta cubed
- 1 leek halved lengthwise and thinly sliced
- 2 tbsps. olive oil plus extra as needed
- ½ cup goat cheese
- salt and pepper to taste
- 1 large egg for egg wash
Instructions
Prepare the dough
- In the bowl of your food processor add the flour and salt and combine.
- Add the cubes of butter and pulse until the mixture resembles a coarse meal.
- With the food processor on at slow speed add 2 tablespoons of water. Process until a dough is formed and wraps itself around the blade.
- If the mixture does not come together to form a dough, add extra water 1 teaspoon a at a time until a dough is formed. Do not add too much water, you don't want the dough to become wet and sticky.
- Transfer the dough onto a sheet of plastic wrap, shape into a disc, cover and place in the refrigerator for 30 minutes.
Prepare the filling
- Meanwhile, prepare the filling. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss cubed butternut squash with olive oil, thyme and salt until all pieces are coated in oil. Place on the prepared baking sheet and bake for 30-35 minutes until tender.
- In a large skillet brown the pancetta until crisp, about 5 minutes. Transfer with a slotted spoon to a bowl.
- In the remaining fat, sauté the leek for 5-6 minutes. If the pan becomes dry add a little more olive oil. Season with salt and pepper. Transfer to the bowl with the pancetta.
- When the butternut squash is ready, add to the bowl with the leeks. Stir all ingredients together.
To assemble
- Line a baking sheet with parchment paper to bake the crostata. Remove the dough from the refrigerator. Lightly flour your work surface as well as a rolling pin. Roll out the dough to a ⅛ inch thickness. Wrap the dough around the rolling pin and transfer to the prepared baking sheet by unrolling the dough onto the parchment paper.
- Place the crostata filling in the center of the dough, leaving a 2 inch border. Dot the filling with small pieces of goat cheese.
- Fold the edges of the dough toward the center of the crostata, leaving the center exposed.
- Brush the dough with the egg. Bake at 400 degrees F for 15 minutes, then lower to 350 degrees F and continue baking for 20-25 minutes until the crust is golden. Serve hot.
Notes
- If the dough is crumbly and difficult to roll, place it back in the refrigerator for 15 minutes longer.
- The dough may be prepared a day in advance and kept refrigerated. Let it sit on your counter for a few minutes to soften before rolling.
- If you're not up to the task of cutting your own butternut squash, prepackaged cubed butternut squash is available in the produce section of most grocery stores.
- If you can not find pancetta, replace it with bacon.
- Feta cheese may be substituted for the goat cheese.
- Keep leftovers refrigerated for up to 3 days. Reheat in the oven until warmed through.
- Please note that the nutritional information provided is approximate and may vary according to ingredients used and exact portion size.
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