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Entrees/ Holiday Recipes/ Recipes/ Vegetarian Recipes

Savory Pumpkin Galette

Savory Pumpkin Galette Recipe

Savory Pumpkin GaletteThis Savory Pumpkin Galette recipe makes a great vegetarian main dish for Thanksgiving. It’s made with roasted pumpkin, walnuts, sage, and Parmesan cheese.

Being Vegetarian at Thanksgiving

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 PumpkinThe 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 WedgesAbout the Recipe

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.

Savory Pumpkin Galette Recipe

Savory Pumpkin Galette

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
Servings: 4 -6


  • 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 recipe—I like this one
  • 1 egg yolk beaten with 1 tsp water


  • Preheat oven to 400°F.
  • 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 20–30 minutes, or until softened but not browned. Let these cool while you work on the next step of the recipe.
  • 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.
  • 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.
  • 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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  • Reply
    November 19, 2012 at 5:18 pm

    Could you use vegan mozzerella?

    • Reply
      November 19, 2012 at 5:23 pm

      I haven’t tried it so I can’t say for sure, but I don’t see why it wouldn’t work!

      • Reply
        November 19, 2012 at 8:59 pm

        Yayy! I’m making this on Thanksgiving! So excited! (:

        • Reply
          November 20, 2012 at 2:46 pm

          I hope it turns out well! Happy Thanksgiving! 🙂

  • Reply
    All Natural Katie
    November 26, 2012 at 9:02 am

    Great minds think alike! Last year, I decided not to eat any turkey after watching Food, Inc. This week, I’m vegetarian, so no meat for me either. For the second year in a row, I brought a very similar dish (Toasted Almond and Butternut Squash Tart). Slightly different, but very similar filling and butternut squash instead of pumpkin. The family (meat eaters) loved it. I am going to try this also since I have a few pumpkins left.

    Check out the Vegetarian Thanksgiving post on my blog.

    • Reply
      November 26, 2012 at 1:16 pm

      So funny! Gonna go check out your post now… 🙂

    • Reply
      November 12, 2017 at 6:32 pm

      Hi, I am newly vegetarian and looking for Thanksgiving recipes. I would love to try your Toasted Almond and Butternut Squash Tart, however, I wasn’t able to find it on your blog or on the Whole Living Magazine’s site. Will you please direct me to where I can find this recipe? Thank you very much!

  • Reply
    December 29, 2012 at 1:08 pm

    I love the recipes you post and read in another post that you count calories. If you’re already doing so, could you post the count or approximate count along with your delicious dishes?

    • Reply
      December 31, 2012 at 1:33 pm

      Sorry, I don’t post nutritional information for my recipes. It’s too hard to get an accurate count and I’ve seen so many people argue with food bloggers over the calorie counts they post. Plus, calorie counts can vary depending on the brands of ingredients you’re cooking with!

  • Reply
    November 5, 2013 at 12:18 pm

    What do you do about the peel on the pumpkin when trying to eat?

    • Reply
      November 5, 2013 at 9:33 pm

      You can actually eat pumpkin rind. 🙂 On sugar pumpkins, it’s thin and a little bit softer than acorn squash rind, which is also edible.

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