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Butternut Squash, Apple and Onion Galette with Stilton Recipe

Butternut Squash, Apple and Onion Galette with Stilton

Show: Sara's Secrets

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on December 27, 2007

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    My stepmom made this for Christmas dinner. It was GREAT! She too, used a pre-made crust and it was just fine!

    I would like to make this, but have a few friends who are not "blue" cheese fans.

    Does anyone have any suggestions on substitutes for the Stilton. I was thinking perhaps some Brie added at the very end of the baking process to melt into it.

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  • on December 26, 2007

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    I made this as described and ended up with 3 layers (since it said to use all of mainly cooked, but not caramelized, apple & acorn squash. It needs a large onion, too, not a small onion. Also, the melted butter coagulated on the filling items so next time I would mix the herbs and fillings with olive oil instead. The fresh herbs really smelled incredible. I would try this again but with these changes.

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  • on December 09, 2007

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    Pretty good overall. I liked it and so did my daughter, but the husband...well, he wasn't impressed.

    I cheated and used pillsbury pie crust. Came out just fine.

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  • on November 28, 2007

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    Made this for a brunch business meeting so we'd have something to munch on.... they RAVED about it!! Even the gal who doesn't eat onions was so smitten with this dish she ate more than anyone else! I used a grainy mustard from "Cal Berkeley". Very good! Forgot to put in the review and decided to make it again for the same meeting tomorrow and had to find the recipe so I could make it again. :

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  • on November 21, 2007

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    This is one of the best squash recipes I have ever used. I have made this to take to three dinners and all three times I have had to email the recipe to the people that tried it. It makes agreat presentation, tastes delicious, and it is very easy to make.

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  • on February 18, 2007

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    The Stilton cheese overpowers all the other flavors of the dish. The aromas from the oven, rosemary, apple, squash are wonderful.....the last 5 minute blue cheese addition hides all these lovely aromas and all you taste is warm blue cheese. YUK!

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  • on February 08, 2007

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    This recipe was surprisingly easy. I made the dough in about 5 minutes and it was exactly what a crust should taste like. The combination of ingredients was perfect and all my friends loved it. Using fresh ingredients is important; I especially liked the fragrant rosemary with the mustard.

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  • on December 04, 2006

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    This was so easy to make, the crust came together so quick and was easy and flaky. The flavors worked well together, the mustard goes wonderfully on the pastry.(my husband who hates mustard loved this dish. You have to make sure to get quality ingredients because each ingredient is important to the whole of the flavor. I was unable to find even a decent cheese and although the dish came together it really would shine with the right stuff! I look forward to making this again.

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  • on November 05, 2006

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    This requires a little bit of effort to create (though not precision!, but well worth it. The flavors blend quite nicely. I used a stilton with dried apricot bits in it. Very good!

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  • on October 11, 2006

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    This was pretty easy (I don't make pastries and the food processor dough was surprisingly easy and extremely tasty and the flavor combo is awesome. The only thing I would change is maybe add a little more mustard and blue cheese (but that's just a personal preference. I'll make this again!

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