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Stone Bake’s Wood Fired Butternut Squash, Apple, and Onion Galette with Stilton

Butternut Squash, Apple, and Onion Galette with StiltonAs much as we love pies in wintertime, we thought why not try something a little different? Our butternut squash, apple and onion Galette with stilton is the perfect dish to really get everyone in the Christmas spirit. It’s rustic in appearance and the decadent and rich flavours really taste superb; a new wood fired favourite for sure!

You’ll Need


  • 180g flour
  • Pinch of salt
  • 120g unsalted butter, diced
  • 1 free range egg, lightly beaten


  • 1 large baking apple
  • 1 butternut squash
  • 1 onion, peeled
  • 50g unsalted butter, melted
  • 2tsp rosemary leaves
  • 2tsp thyme leaves
  • Salt and ground black pepper for seasoning
  • 2tbsp mustard
  • 150g crumbled Stilton


Firstly, you will need to get started on your dough. Mix the flour, salt and butter together until the mixture resembles a breadcrumb like structure. Next, mix in the egg, then bring the dough together using your hands adding in small amounts of water until it has a smooth (not dry) consistency. Mould your dough into a disk shape, wrap in cling film and pop into the fridge for around an hour.

Whilst you are waiting for your dough, it’s the perfect time to fire up your wood fired oven to its optimum temperature. You will then need to allow time for your oven to cool, maintaining the temperature at 200°c.

Now you can get on with your filling; halve and core your apple, cutting each half into 8 wedges. Chop your butternut squash and onion into similar thick wedge shapes, and then pop everything into a bowl. Add in the melted butter, rosemary and thyme, tossing gently to combine. Season with salt and pepper and mix through again.

Once your dough is ready, roll it out onto a lightly floured surface to a 12inch disk. Brush your dough with mustard, then starting roughly 2 inches from the edge, alternate pieces of apple, onion and squash in overlapping circles. Fold the dough over the edge of the filling.

Next, pop your Galette directly onto your oven floor and allow to bake for 55 minutes. Once the apples, squash and onions are tender and caramelised, take out your Galette and scatter the cheese over the filling and bake for another 5 minutes. Once the cheese has melted, leave to cool and serve when warm. It’s the perfect lunch time treat!

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