By Virginie Degryse
Virginie DegryseThis is so tasty, super festive and right on point for the Holiday season. Plus it is so easy to make since we are using store bought dough.


  • 1 pie dough (store bought, thawed)
  • 1 small delicata squash
  • 1 large yellow onion
  • 1/4 cup of pumpkin purée
  • 1/4 cup of ricotta cheese
  • 4-5 sage leaves
  • 1/4 cup of pine nuts
  • 2-3 tbsp of olive oil

Preheat the oven at 400F. Place the pie dough on a lined baking sheet and reserve in the fridge.

Wash, cut in 2 lengthwise and remove the seeds from the delicata squash. Slice it in 1/2 inch has moon. Toss with 1 tbsp of olive oil, some salt and pepper and roast for 10-15 minutes in the oven.

Peel and slice the onion and sauté on low with the rest of the olive oil in a pan until caramelized. This might take up to 10 minutes.

Mix the ricotta and pumpkin purée with a pinch of salt and pepper. Spread at the center of the pie dough leaving a 1/2 inch border all around. When veggies are cooked, place them on top of the dough as well. Fold the borders in and sprinkle the pine nuts.

Bake for 35-40 minutes, bringing the temperature down to 350F halfway. Meanwhile fry the sage leaves in 1 tbsp of olive oil for 1-2 minutes just until crispy. When the galette is cooked sprinkle the crispy bits on it and add some flaky salt and ground pepper for extra flavor.

Virginie Degryse is creator of and a food columnist and contributor.