Take-out Tuesday, Maple Bacon Galette with Butternut Squash & Brussels Sprouts

Have you ever made a galette?

Galettes are sort of a marriage of pizza and pie~

they can be savory, they can be sweet

and they can be made with a variety of ingredients…

My favorite type of recipe, endless possibilities!

This galette is loaded with flavor, sweet maple syrup, salty bacon,

savory roasted butternut squash and Brussels sprouts,

and a little tang from bleu cheese and Parmesan

First roast the bacon on a parchment lined baking sheet until crispy

You can fry it in a skillet if your prefer,

but the oven method is so simple~

And then you have all that flavorful rendered fat

for roasting the vegetables

Toss the vegetables around on the parchment to coat

Give them a drizzle of maple syrup, season with pepper

and spread them out into an even layer

Roast at 400 degrees for 30 minutes or until soft

and Brussels sprouts begin to char

Drain vegetables on paper towels

Place pie crust dough round on a fresh sheet of parchment paper

Spread a layer of Maple Bacon Aioli* or honey mustard in a circle,

leaving a 1/2″ border

Maple Bacon Aioli is my favorite condiment,

I use it on sandwiches, burgers, flatbreads, pizzas

It is available in many upscale grocery stores

and online here and here

Tear bacon into 1″ pieces and add to vegetables along with

bleu cheese crumbles

If you don’t like bleu cheese, add additional Parmesan,

or cheese of choice, or skip cheese altogether

Put vegetables on the aioli or mustard circle

Fold the crust edges up and over the filling,

folding dough into pleats every few inches

as you go around the circle

At this point you can put the galette in the refrigerator

for baking later if desired

When ready to bake galette,

beat egg with a fork and brush over dough

This will become a glossy finish on the baked dough

Sprinkle top with Parmesan

Bake at 375 degrees for 30-40 minutes or until dough is golden

Cut into wedges to serve

Maple Bacon Galette with Butternut Squash and Brussels Sprouts

This sweet and savory galette is bursting with Fall flavors. It would be a beautiful addition to any holiday menu. Serve as a side or main dish
Prep Time 30 mins
Cook Time 35 mins
Vegetable Roasting time 30 mins
Course Main Course, Side Dish
Cuisine American
Servings 4


  • 1 raw pie crust dough round
  • 18-20 Brussels sprouts
  • 13 oz. cubed butternut squash about 4 cups
  • 4-6 slices bacon
  • Real maple syrup
  • Black pepper
  • Maple bacon aioli or honey mustard
  • Bleu cheese crumbles optional
  • Parmesan cheese
  • 1 egg beaten


  • Place bacon on a parchment lined baking sheet and roast at 400 degrees until crisp, 15-20 minutes. Drain on paper towels
  • Trim Brussels sprouts by cutting off the end an removing any brown outer leaves. Cut in half and place on the baking sheet in the rendered bacon grease
  • Put butternut squash on pan with Brussels sprouts and sprinkle with pepper. Toss vegetables around to coat in the bacon grease and then spread out into an even layer. Drizzle with maple syrup and gently toss again and spread out again.
  • Roast in 400 degree oven for 25-30 minutes
  • Transfer cooked vegetables to a paper towel lined plate to drain
  • Tear bacon into pieces and add to the vegetables. Sprinkle with bleu cheese crumbles
  • Place pie crust dough round on a fresh piece of parchment paper. Spread with a layer of Maple Bacon Aioli or honey mustard, leaving a 1/2 inch border of the outer edge plain
  • Top with vegetable mixture on the spread within the border
  • Fold pie crust edges up and form a pleat about every 2 inches to enclose vegetable mixture
  • Galette can be refrigerated at this point for baking later if desired
  • Right before baking brush the pleated edges of raw dough with the beaten egg
  • Bake at 375 degrees for 30-40 minutes, until dough is golden
  • Garnish with Parmesan cheese and cut into wedges to serve. Serves 4-6
Keyword Baked Brussels Sprouts, butternut squash, grits with roasted vegetables, Maple Bacon Galette, Thanksgiving, vegetable galette

This recipe is a combination of 2 similar favorite recipes

Rainbow Roasted Sweet Potatoes & Brussels Sprouts with Cranberries, Bacon and Pecans

Maple Roasted Butternut Squash & Brussels Sprouts

You can also lighten this up and skip the pie crust and serve this as a

Rainbow Dinner Bowl


I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

  Oh My Heartsie Girl / Turn About Tuesday / Our Tiny Nest

  Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

 Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade

35 Responses to “Take-out Tuesday, Maple Bacon Galette with Butternut Squash & Brussels Sprouts”
  1. BERNADETTE says:

    I think I might make this tonight. Wonderful recipe.

  2. This looks wonderful! I like the combo of flavours.

  3. Mary says:

    Delish Jenna, I love your combo of flavors! I need to pick up some Maple Bacon Aioli, Happy Tuesday. ♥

  4. Those are all terrific fall flavors — I love the look of it too!

  5. This looks like the perfect snack or appetizer for Thanksgiving weekend. I’m getting the aioli — and it makes me feel very fancy to say, “I ordered aioli today.”

  6. Nancy says:

    You amaze me with your creative ways of combining different flavors. Fall flavor perfection!
    And the presentation is perfect.
    Happy November!

  7. Looks very appealing and you had me with the maple bacon and butternut squash!

  8. JENNA!!!! You had me at maple bacon, but there are also a few of my other favorite things in this galette recipe. I’m pinning it to my Best Recipes for Autumn board.

  9. Screams fall! And I have a butternut squash on the counter:@)

  10. kitty says:

    I really need to find your favorite condiment, Jenna. I’ve made apple galette, but this sounds like a Fall feast with the squash and brussel sprouts. Thanks for a great recipe!

  11. Looks and sounds heavenly. Anything with maple and bacon is calling my name. A wonderful way to create a lovely dish.

  12. Jenna, the autumn combination of flavors sound delicious! I need to order the aioli! Thank you for the recipe!

    • Thank you Pam! The Piggly Wiggly at River Run in Mountain Brook near 459 has the aioli as well as a large selection of other yummy Stonewall Kitchen condiments if you ever are near that when you come to Birmingham~

  13. You know I love a galette!! This looks delish!

  14. lghiggins says:

    I love the rustic look of a galette and this one sounds delicious and perfect for fall.

  15. Leslie says:

    I love all the beautiful fall colors in this dish! Visiting from the What’s for Dinner Sunday link up!

  16. Nicolle says:

    Hi Jenna! Thank you so much for sharing and linking up at my weekly Wednesday link party! I’m happy to be featuring your recipe this week! https://www.ourtinynest.com/2022/11/09/weekly-wednesday-link-party-321/

  17. LydiaF1963 says:

    Nice fall flavors! I’ve used that combo on pizza, but I think a galette would be nice 🙂 Thanks for sharing with us at Creatively Crafty #ccbg 🙂

  18. helenfern says:

    Maple and bacon just belongs on roasted vegetables! Thanks for sharing at the What’s for Dinner party! Have a wonderful weekend.

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