Campfire Squash Galette with Creamy Cashew Sauce

Fresh off the Grid Collaboration- Squash Galette

Are you getting excited about your outdoor Thanksgiving plans yet? Hopefully our Thanksgiving potluck recipes inspired you a few days ago. Here is another round to help tantalize your taste buds even more.



Everyone loves pie and potatoes on Thanksgiving, so we put them together into one dish. It’s a rustic, free form pie that is hard to screw up. Cook it in your dutch oven over the campfire. We roasted the vegetables a bit before our trip, so assembling and cooking pies takes very little time. This is helpful if you have only one dutch oven and lots of hungry guests.


Dutch Oven Galette with Creamy Cashew Sauce


This Roasted Potato Squash Galette should be finished with a drizzle (or generous dollop) of Cashew Garlic Sauce. It’s a simple sauce that is creamy, yet vegan, making it less perishable than a dairy option. The sauce makes this dish. The recipe included makes a full mason jar, which should be enough for the galette, along with all the side munching of extra butternut squash pieces going on around you while you’re cooking it. If you’re lucky enough to have leftover sauce, it’s also great as a sandwich spread or vegetable dip the next day.

Apple Fennel Stuffing from Fresh Off the Grid

And where would Thanksgiving be without a good stuffing? Bird or no, the stuffing is an important staple on every Thanksgiving menu. Our friends at Fresh off the Grid created this gorgeous Apple Fennel Stuffing that adds needed heartiness and fall flavor to the table. I’m already imagining my day-after leftover squash, stuffing and creamy garlic spread sandwich on my hike. Click here to check out their recipe.

Fresh off the Grid Collaboration- Squash Galette

Campfire Squash Galette with Creamy Cashew Sauce


2 galettes

Prep Time / Cook Time


Activity Guide

Car Camping


  • 1 butternut squash, peeled and sliced into 1/4-inch thick slices
  • 2 potatoes, peeled and sliced into 1/4-inch thick slices
  • 1 onion, peeled and sliced into 1/4-inch thick slices
  • 2 sheets puff pastry
  • 1 teaspoon fresh thyme, minced
  • salt and pepper
  • For the Sauce
  • 1 1/2 cups cashews
  • 2 cloves garlic
  • 1 1/2 cups water
  • 1/2 teaspoon chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon thyme
  • 1 tablespoon nutritional yeast


  • Campfire
  • Dutch oven


At Home

  1. Preheat the oven to 400 degrees F. Arrange the squash, potato, and onion slices in one layer on two baking sheets. Roast until just tender, about 20 minutes. You could also boil them at camp for about 20 minutes, but we like the deep roasted flavor.
  2. Make the sauce by combining all the ingredients in a blender and blend until very smooth. Pour the sauce into a jar and cover tightly with a lid.

At Camp

  1. Oil the bottom of your dutch oven, and assemble the galette directly inside. Place the puff pastry down first, and add squash, potatoes, and onion slices to the middle, working your way out in a spiral. Sprinkle with thyme, salt and pepper.
  2. Fold over the edges of the pastry where they run up the sides of the dutch oven, forming a loosely wrapped but still open-faced pie.
  3. Adjust your coals carefully to reach approximately 400 degrees (about 17 on top, 8 on bottom). It’s easy to have too many coals underneath when using a campfire, and that will burn the bottom of the galette. Cover the dutch oven and bake in the fire for 20-30 minutes, or until the pastry is lightly browned.
  4. Serve hot with cashew sauce.



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