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Curried Kabocha Galette

Active Time: 20 minutes
Total Time: 40 minutes
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

Store bought pie crust in a free form galette shape is a fool-proof way to put this dish together. Since the squash is super thinly sliced, it cooks quickly and we do think you will find the final result to be worthy of a dinner party but cozy enough for a weeknight meal (leftovers are fantastic for breakfast too).


  • 1 pound Kabocha Squash (or butternut or other orange, see Culinary Skills)
  • 14 cup Extra Virgin Olive Oil (divided)
  • 112 teaspoons Kosher Salt (divided)
  • 1 teaspoon Curry Powder
  • 1 Shallot (or small red onion)
  • 1 Pie Crust, Prepared (9”- 12” round, look for a frozen or refrigerated one)
  • 14 cup Sour Cream
  • 12 cup Manchego Cheese (or parmesan)
  • 4 cups Spring Mix Salad Greens
  • 3 Tablespoons Salad Dressing

Cooking Instructions

  • 2. SQUASH

    If using a whole squash, trim the stem end just a bit to remove it and make a sturdy flat surface. Flip the squash over onto that flat side, and slice off a chunk or wedge that will be easier to work with - on a kabocha squash, this will be about ⅓ of the rounded side, don’t slice through the middle - it will be too much. On a butternut, this might be just the long thin neck part of the squash.

    Use a vegetable peeler to remove most of the skin and any tough, woody nubs on the outside. Some skin can remain, it is edible.

    Use a sharp knife and slice the squash into thin strips - aim for about ¼” slices, really thin. They can be any length and shape as long as they are a similar thinness. Place on a baking sheet, toss with 1 teaspoon olive oil, ½ teaspoon salt, and 1 teaspoon of curry powder. Place this in the oven.


    Peel and slice the shallot into thin half moons.

    Open the pie crust and gently unroll it onto a clean work surface. Gently roll over the outer 1.5” of the crust to soften it up; just use a water glass or water bottle if you don’t have a rolling pin handy. Press lightly! You aren’t trying to roll it out much, just take the chill off and give it some flexibility.

    Drizzle the bottom of a clean baking sheet with about ½ teaspoon of olive oil. Lift and transfer the pie crust to the pan, centering it.

  • 4. FILL

    Spoon the sour cream into the center of the crust and smooth it out evenly, leaving 1 ½ inches bare.
    Grate the cheese and sprinkle ¾ of it on the bottom over the sour cream.

    Remove the squash from the oven and add the onion to the pan. Toss it together gently. If you have time to let this cool, it is easier to form the pie; room temperature is ok or you could pop it in the fridge for 10 minutes. If not, hot works but don’t burn yourself.

    Use tongs, a fork, or your fingers to layer the squash around the sour cream. Try to fill in the spaces and evenly layer the onions and squash.

  • 5. FOLD

    Hold a 2 or 3 inch side of the pie crust and fold it up and over the edge of the squash pile. Press on top and near the edge with the pan to help it hold the fold over. Move clockwise to the next section of the pie crust and fold it up. It will make a little pleat over the first section. Repeat around the “clock” until you get to the last section. When you fold the last piece up, both pleats will be on top - this is ok - or if you’re a perfectionist, tuck one pleat to the inside to keep up the pattern. Press down all around to enforce the folds.

  • 6. BAKE

    Sprinkle the rest of the cheese on top and move it to the oven. Bake for about 20 - 25 minutes or
    until the crust is golden and squash is tender.

  • 7. SALAD

    Toss lettuces with dressing to taste.

  • 8. SERVING

    Remove galette from oven and slice into 6 or 8 slices. Serve warm or hot with a side salad.

Check out our new features!


    look for a GF crust, or make your own, or try layering this onto a GF or cauliflower pizza crust; no need to fold up the edges
    omit sour cream and don’t replace it, or use dairy free ricotta. Omit shredded cheese or use your favorite DF cheese
    butternut, acorn, sugar pie pumpkins, or delicata work as well. Look for frozen squash or prepped squash if you don’t want to tackle a full squash
    if you can’t find a round pre-formed crust, you can still make this, just skip the folding of the dough steps. You can also use puff pastry and cut into a circle and fold in the same way, or just make it a rectangle and don’t fold up the edges; puff pastry will puff its own edge. Cook according to package directions for time and temperature
    pumpkin pie spice will be sweeter but good or use a garam masala blend. Also try herbs instead like dried thyme or Italian seasoning for a more savory taste
    ricotta works well
    parmesan, pecorino, provolone, mozzarella

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Slice the pie into a small wedge they can pick up like pizza
  • Omit curry or not
  • Or deconstruct the filling and pie if that’s preferred
  • Serve with salad, add toppings they enjoy, or swap out the lettuce for an approved veggie like broccoli or edamame

For Toddlers

  • Take the filling and chop it up, the squash will have a mashed consistency that is great for little fingers - you can offer some of the crust if you like
  • Serve with a side of yogurt or cheese and veggies or fruit to fill the plate

For Choosy Eaters

  • Roast a piece of squash without the curry powder but on the same baking sheet. Offer that with a piece of pie crust, or on a slice of baguette or toast. You could decide that the whole family doesn’t like curry and cook this with the oregano and mozzarella for a more savory/pizza type flavor
  • Or cook 2 pies and make one more simple for the kids
  • Serve with toast or yogurt and sliced fruit and veggies, easy things that are similar enough if they try a bite of squash

Prep Ahead & Use It Up

  1. Par bake the squash up to 3 – 4 days ahead and let it cool
  2. The galette can be made entirely ahead and rewarmed at 350 before serving
  3. Leftovers are best in the toaster oven or oven to crisp the crust. It’s so good with a fried or scrambled egg for breakfast or brunch

Culinary Skills

Kabocha squash can be a little overwhelming because of their gnarly skin and size. Slice it in ½,  scoop out the seeds like a pumpkin, and use a sharp vegetable peeler to remove the skin. Use what you need for this recipe and save the rest:

  1. In your fridge, wrapped airtight for up to 6 days
  2. In your freezer raw – just chop into cubes and store for months
  3. In your freezer cooked – chop into cubes and roast for 25 minutes at 350 with salt and olive oil until it’s mostly tender but not falling apart or too browned. Store this in the freezer and it’s ready to toss by the handful into soups or sheet pan dinners
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