Ingredients
- ½ small pie pumpkin, seeds removed, cut into ¼-inch wedges
- olive oil mister or cooking spray
- salt and pepper, to taste
- ½ cup walnuts, pieces, lightly toasted
- ½ cup Parmesan cheese, finely shredded
- 2 tablespoon olive oil
- 1 tablespoon chopped sage, fresh (or 1 teaspoon dried)
- 1 pie crust, refrigerated store-bought or homemade
- 1 egg yolk, beaten with 1 teaspoon water
Instructions
- Preheat the oven to 400°F. Lightly spray a rimmed baking sheet with oil or cooking spray.
- Arrange the pumpkin wedges in a single layer on the baking sheet. Spray the tops with oil and season with salt and pepper. Roast for 20 to 25 minutes, until a fork slides in easily but the wedges aren't browned. Let cool slightly while you make the filling. Leave the oven on.
- Add the walnuts, Parmesan, olive oil and sage to a food processor. Pulse until the mixture looks like coarse, damp crumbs (don't process it into a paste). Season with salt and pepper to taste.
- Line a baking sheet with parchment paper and unroll or roll out the pie crust into a 12-inch round on top. Spread the walnut filling over the crust, leaving a 1-inch border all the way around.
- Arrange the pumpkin wedges in overlapping circles on top of the filling, trimming any pieces that extend into the border.
- Fold the border of dough up and over the edge of the pumpkin, pleating it as you go. Lightly spray the exposed pumpkin with oil and brush the crust with the egg yolk mixture.
- Bake for 35 to 40 minutes, until the crust is deep golden brown. Let the galette cool on the baking sheet for 10 minutes before slicing into wedges. Serve warm or at room temperature.
Notes
Serving size: Serves 4 as a main dish or 6 as a side or appetizer.
Squash swaps: Thin half-moons of peeled butternut squash, delicata rings or acorn squash wedges all work in place of pie pumpkin, with about the same roasting time.
To make it vegan: Use a dairy-free pie crust, replace the Parmesan with 3 tablespoons nutritional yeast or vegan parmesan, and brush the crust with plant milk or olive oil instead of egg yolk.
Make ahead: Roast the pumpkin and make the walnut filling up to 2 days ahead; refrigerate separately, then assemble and bake.
Storage: Refrigerate leftovers for 3 to 4 days or freeze for up to 2 months. Reheat at 350°F until warmed through and crisp.
Nutrition (estimated per serving)
Calories: 462kcalCarbohydrates: 35gProtein: 12gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gCholesterol: 57mgSodium: 378mgPotassium: 707mgFiber: 3gSugar: 5gVitamin A: 14638IUVitamin C: 15mgCalcium: 222mgIron: 3mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
