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Recipe | Savory Pumpkin Galette

Savory Pumpkin Galette Recipe

Savory Pumpkin Galette
I know most of the people who read my blog aren’t vegetarians. You’re looking to cut down on meat or maybe you’re just looking for some good recipes to add bacon to. (Yeah, don’t think I don’t see your pins on Pinterest saying, “I would add bacon” because I do!) So you’re probably going to eat turkey on Thanksgiving.

This post is for those of you who aren’t going to eat turkey. Are you tired of feeling like a weirdo on Thanksgiving? Tired of people making fun of you for eating some sad looking faux turkey? Here’s an idea:

Bring your own main dish.

Savory Pumpkin Galette
But not just any main dish! Oh no! You need to bring something crazy impressive. So then instead of pointing and laughing while you eat your weird vegetarian food, they’ll be all, “Ooh, that looks really good!”

Then you can say, “Yeah, it does. AND IT’S MINE. So you can’t have it.”

Or you can share. That’s probably more in the spirit of Thanksgiving, isn’t it?

Pie Pumpkin
The next two weeks on Oh My Veggies are going to be all about Thanksgiving. I’ve got a delicious main dish recipe and some awesome sides, and I’m going to be putting together a post with lots of other entree ideas that go beyond the typical imitation turkey. But when I was working on this Savory Pumpkin Galette, I realized that it would also be perfect for Thanksgiving. So consider it a bonus recipe!

Pumpkin Wedges
You can use your favorite crust recipe for this galette or you can cheat like I did and use pre-made pie crust. (Yes, I also see your pins saying, “I would use homemade pie crust.”) And guess what else? If you don’t like pumpkin (it does have a pretty distinctive taste, so it’s understandable!), you can use pretty much any roasted squash! Rings of delicata would be beautiful on this, as would half moons of butternut squash.

Walnut Filling for Savory Pumpkin Galette
Inside the crust is a walnut pesto made with fresh sage leaves, Parmesan cheese, and a little bit of olive oil. You top that with the pumpkin (or squash) wedges. It takes a little time and patience to get them all to line up just right, but take the time because the whole point of this dish is to make the haterz jealous of the deliciousness in front of you a stunning Thanksgiving main dish, sans turkey.

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Savory Pumpkin Galette

Savory Pumpkin Galette Recipe

This savory pumpkin galette makes a perfect vegetarian main dish for Thanksgiving.

  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6

Ingredients

  • 1/2 small pie pumpkin, seeds and guts removed & cut into 1/4 inch wedges
  • olive oil mister or cooking spray
  • salt and pepper to taste
  • 1/2 cup walnut pieces, toasted
  • 1/2 cup shredded Parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp chopped sage
  • 1 prepared pie crust (store bought or your own recipeโ€”I like this one)
  • 1 egg yolk, beaten with 1 tsp water

Instructions

  1. Preheat oven to 400ยฐF.
  2. Spray a rimmed baking sheet with oil or cooking spray. Place pumpkin wedges onto sheet. Spray tops with additional oil and season with salt and pepper. Bake for 20โ€“30 minutes, or until softened but not browned. Let these cool while you work on the next step of the recipe.
  3. Combine walnuts, cheese, olive oil, and sage in a food processor. Process until coarsely chopped (see image in post). Add salt and pepper to taste.
  4. Place prepared pie crust on a baking sheet lined with parchment paper. Pour walnut mixture into center of crust and spread to cover, leaving an inch margin on all sides. Arrange pumpkin wedges in an overlapping circle on top of the walnut mixture. Cut off any overlap so pumpkin does not extend into the 1-inch margin.
  5. Fold overhang of dough onto the pumpkin. Spray pumpkin with additional oil or cooking spray and brush pie dough with egg yolk mixture. Bake at time and temperature indicated on pie crust package or in recipe, until crust is golden brown.

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58 Comments

  • Reply
    Lena
    November 8, 2012 at 8:11 am

    Oh beautiful. We don’t celebrate Thanksgiving here, but I am already thinking about what to make for me and my sister for my first Christmas as a vegetarian. I am really looking forward to your Thanksgiving suggestions.
    And I have to say I don’t understand the compulsion to add bacon to everything. Even when I still ate meat, I thought it was too much. Oh well, I like this galette better without bacon.

    • Reply
      Kiersten
      November 8, 2012 at 5:34 pm

      Well, I just found out that in Europe, there’s no such thing as vegetarian Parmesan cheese, so if you do make this, make sure you make it with a different cheese! ๐Ÿ™‚ I think bacon is over-rated too. Now I see it added to desserts all the time–gross!

      • Reply
        Lena
        November 9, 2012 at 2:44 am

        I know, it is kind of annoying. They cant make it vegetarian and call it parmesan. We sometimes still buy it, it is a bit difficult finding a reasonable substitute.

        • Reply
          Kiersten
          November 9, 2012 at 5:30 pm

          I’m sure the vegetarian kind I buy is completely inauthentic, but it tastes good to me. ๐Ÿ™‚

  • Reply
    Anele @ Success Along the Weigh
    November 8, 2012 at 8:43 am

    Looks delish! I’ve gotta have turkey on Thanksgiving but this would be a great dessert because the store bought pie my aunt brings isn’t inspiring. (Though my gingersnap pumpkin pie that I keep away from everyone is AWESOME and no I’m not sharing that either. There are some things you want people to be jealous of, like you said. Heh heh!)

    Oh yeah, this would be really good with some pancetta. What? ๐Ÿ˜‰

    • Reply
      Kiersten
      November 8, 2012 at 5:33 pm

      I think my family always does store bought pumpkin pie, but I love pumpkin pie so much I don’t even care. ๐Ÿ˜€

      And I don’t mind that people want to add meat to all my recipes. I just think it’s kind of funny…

  • Reply
    mary @ what's cookin with mary
    November 8, 2012 at 10:12 am

    Such a pretty dish! I really love the fanned pieces of roasted pumpkin. I didn’t know you could eat the skin. I had roasted a green acorn squash yesterday for dinner and the skin was calling to me so I ate some and it was actually good, but was nervous that I shouldn’t be eating it…

    • Reply
      Kiersten
      November 8, 2012 at 5:31 pm

      Yes! I just discovered that you could eat pumpkin skin too. It gets nice and crispy when roasted, kind of like acorn squash skin. Some other winter squash skin isn’t so good for eating, like butternut squash. Although when I mentioned that in a post, people commented that they eat it all the time. But it’s a little too thick for me!

  • Reply
    [email protected]'s Recipes
    November 8, 2012 at 11:26 am

    This is a very different and beautiful galette. I love the walnut sage pesto filling.

    • Reply
      Kiersten
      November 8, 2012 at 5:29 pm

      The filling was my favorite part. I might have eaten some of it right out of the food processor with a spoon. ๐Ÿ˜‰

  • Reply
    Alyssa | Queen of Quinoa
    November 8, 2012 at 11:54 am

    This looks so good! Can’t wait to try and recreate it gluten-free!

    • Reply
      Kiersten
      November 8, 2012 at 5:29 pm

      I think it would be pretty easy to do–the only thing with gluten is the crust! ๐Ÿ™‚

  • Reply
    Robin
    November 8, 2012 at 2:25 pm

    Wow – this looks so fancy schmancy. No, we’re not vegetarians in our house, so we’ll be chowing down not only a turkey, but a ham, too – but this might be a nice addition for people to have on the side. You know, instread of squash or sweet potatoes.

    • Reply
      Kiersten
      November 8, 2012 at 5:28 pm

      It would definitely be a good side for the meat eaters too!

  • Reply
    Jackie @ The Beeroness
    November 8, 2012 at 6:27 pm

    I love this. When I was veg I had no problem not eating Turkey on thanksgiving, I still have no problem passing it up, there is so much better stuff at Thanksgiving. I would much rather have this! And I love that you left the skin on, it’s so pretty.

    • Reply
      Kiersten
      November 9, 2012 at 5:48 pm

      Thank you! The skin gets nice and crispy when roasted–I love it!

  • Reply
    Shirley
    November 8, 2012 at 7:06 pm

    I’m LOL here! People do *not* write “I would use homemade pie crust,” that would be terrible. Even as a meat eater I don’t understand the compulsion to add bacon to everything, especially desserts. I told my mom there are bloggers who add it to fried rice and people proclaim them geniuses, and she’ll get confused and say, “but those flavors don’t match.”

    Your galette looks so perfect. A vegetarian would be laugh-proof toting one of those around Thanksgiving. I can see folks pointing and saying, you MADE that??

    • Reply
      Kiersten
      November 9, 2012 at 5:47 pm

      I know I’m in the minority, but even when I ate meat, bacon kind of grossed me out. It’s so greasy. All I can think of when I see it in a dessert is that bacon fat getting all over the delicious chocolate. It just doesn’t seem right!

      Yeah, my theory is that a homemade, real-food alternative to turkey is the best way to go. Because if you eat faux turkey, you’re going to be the butt of jokes all night. (Or maybe it’s just our families who do that…)

  • Reply
    Stephanie @ henry happened
    November 8, 2012 at 8:05 pm

    gorgeous! But I thought even vegetarians got a pass on Thanksgiving, right? ๐Ÿ™‚ And who the heck makes their own pie crust?!

    • Reply
      Kiersten
      November 9, 2012 at 5:39 pm

      Believe me, I have tried to make my own pie crust, and it really never turns out. It always has this weird texture–never light and flaky. I am a bad food blogger. ๐Ÿ˜›

  • Reply
    Katie
    November 8, 2012 at 8:05 pm

    I’m not a vegetarian, however I love your recipes – they’re super inspirational. And this one looks amazing as usual. I love anything pumpkin and I have no doubt that this would be the hit of any gathering!

    • Reply
      Kiersten
      November 9, 2012 at 5:37 pm

      Thank you! ๐Ÿ™‚ I have always loved sweet pumpkin dishes, but I’ve just started trying to use it in savory recipes. It’s amazing how different it tastes without pumpkin pie spice added!

  • Reply
    M D
    November 8, 2012 at 9:37 pm

    Your Pumpkin galette is stunning. Love its deep yellow color and beautifully laid slices. Yum!

    • Reply
      Kiersten
      November 9, 2012 at 5:33 pm

      Thank you! It took me two tries to get the pumpkin lined up just right. ๐Ÿ™‚

  • Reply
    Natalie
    November 8, 2012 at 10:50 pm

    The vegetarians at our Thanksgiving usually don’t need a main course because there are so many delicious sides (all veg) that they’re already full, but this would be a beautiful addition!

    • Reply
      Kiersten
      November 9, 2012 at 5:32 pm

      Yeah, I think the sides are really the best part about Thanksgiving!

  • Reply
    Brenda Williams
    November 8, 2012 at 11:19 pm

    Beautiful dish. Sounds yummy too.

  • Reply
    Susan Rubinsky
    November 9, 2012 at 8:27 am

    This is lovely to look at and sounds amazingly delicious. I’m definitely going to bring this to my Mom’s for Thanksgiving this year. My brother and I are total foodies and I can imagine he’s going to be really impressed.

    • Reply
      Kiersten
      November 9, 2012 at 5:29 pm

      I hope your family enjoys it! My husband and I really loved it. ๐Ÿ™‚

  • Reply
    Bibi
    November 9, 2012 at 10:04 am

    This looks SO gorgeous. We don’t have ‘ready made pie crust’ in the UK, though we do have ready made pastry – is it shortcrust that I would want, do you know?

    You’ve mentioned it in the comments, but just another reminder to readers that Parmesan isn’t vegetarian if it is called ‘Parmesan’ in Europe – it HAS to contain calves stomachs to be given the name. Such a pity!

    • Reply
      Kiersten
      November 9, 2012 at 5:27 pm

      Yes, it’s a shortcrust. I also linked in the recipe ingredients a recipe to another galette I did–for that one, I made the crust from scratch, so you could always use that recipe too. It just adds a little extra time! ๐Ÿ™‚

      Fortunately for us here in the US, there are brands of domestic Parmesan made without animal rennet!

  • Reply
    Jennie @themessybakerblog
    November 9, 2012 at 10:12 am

    Kiersten, this galette looks so good, and it’s absolutely beautiful! Your photos are stunning.

  • Reply
    Jenn
    November 9, 2012 at 11:10 am

    Your blog inspires me in a completely bacon-free way. Just so you know.

    • Reply
      Kiersten
      November 9, 2012 at 5:13 pm

      Thank you! I knew there had to be someone out there not adding bacon or chicken to everything I post. ๐Ÿ˜‰

  • Reply
    Kare @ Kitchen Treaty
    November 9, 2012 at 7:17 pm

    This is so gorgeous, so creative, so mouth-watering. Seriously, the walnut pesto with sage especially has me drooling. I love that this makes use of pumpkin slices instead of puree.

    Can’t wait to see all that you have up your sleeve over these next couple of weeks!

    • Reply
      Kiersten
      November 12, 2012 at 1:49 pm

      Thank you! I put a similar pesto on pizza sometimes too. It’s so good. ๐Ÿ™‚

  • Reply
    Kiran @ KiranTarun.com
    November 10, 2012 at 2:40 am

    This is one creative galette recipe! I love the pumpkin wedges. So festive ๐Ÿ™‚

  • Reply
    nicole @nicky_olea
    November 10, 2012 at 8:04 am

    mouth watering. good golly!

  • Reply
    Kelly @ A Girl Worth Saving
    November 11, 2012 at 2:21 am

    Oh man you did a galette!! I swear I’m not channeling you or anything ๐Ÿ™‚ I love how you did pumpkin wedges.

    • Reply
      Kiersten
      November 12, 2012 at 1:36 pm

      A galette is a nice change from the usual Thanksgiving pie! Great minds think alike, right? ๐Ÿ™‚

  • Reply
    BusyWorkingMama
    November 11, 2012 at 8:44 am

    Looks beautiful…I would be a bit jealous of that! But I still want my turkey ๐Ÿ™‚

  • Reply
    debra pearlstein
    November 11, 2012 at 7:49 pm

    This is not only beautiful to look at but it sounds so delicious. Great idea.

  • Reply
    Rachel
    November 11, 2012 at 9:22 pm

    Dude, bacon makes everything better.

    But I’m not a hater so you would share right?

    • Reply
      Kiersten
      November 12, 2012 at 1:31 pm

      Of course! ๐Ÿ™‚

  • Reply
    Kelly @ Texas Type A Mom
    November 11, 2012 at 10:12 pm

    This sounds really interesting. I have to say just interesting for now because I’ve never had pumpkin in a savory way.

    • Reply
      Kiersten
      November 12, 2012 at 1:22 pm

      I’ve started putting it in more savory dishes. Like I made a pumpkin grilled cheese from Bake Your Day that was totally amazing.

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