I’m not sure about you, but I kinda dread the eye roll when you show up at the family Thanksgiving with another Tofurkey. Overly processed, yes. Predictable, yes. Visually appealing, not so much. When I have a chance to make something vegan to share, I like to step it up. Make it fresh, seasonal and absolutely lovable. This year, I’m all about the delicata squash.
Delicata squash has subtle, rich flavors and a creamy texture without all the sweetness of many of the other winter squashes. But better than that, it’s so much easier to prepare than the acorn or the butternut — the skin in thinner (no peeling required!) and entirely edible. Easy and delicious is always a win.
This Delicata Squash, Leek and Sage Galette is warm, bright and jam-packed with fall flavors. With a creamy vegan cheese base that adds just enough decadence to be holiday worthy. Your grandma will approve.
The cheese sauce we use in this recipe is also in our Rustic Heirloom Tomato Tart. Also amazing and you should check it out.
If you prefer a shine on your pie crust, brush with just a little melted coconut oil. Don’t overdo it or you’re likely to end up with an oily mess.
Time savers:If you’re short on time, you can find vegan pie crust in the refrigerator section of most grocery stores. That being said, making you own is more delicious. You can even make our perfectly flaky pie crust weeks ahead and tuck it away in the freezer or refrigerator.
Roasted Delicata Squash, Leek and Sage Galette
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 90 minutes
- Yield: 8 servings
The nutritional information does not include the pie crust.