In a large mixing bowl, combine 1 ½ cups of all-purpose flour and ½ teaspoon of salt. Cut in ½ cup of cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 400°F (200°C). Peel and dice 2 cups of winter squash, place it on a baking sheet, drizzle with olive oil, season with black pepper, toss in minced garlic, and roast for 25-30 minutes until tender.

In a mixing bowl, combine the cooled roasted squash with 4 ounces of crumbled goat cheese and a tablespoon of chopped fresh herbs. Mix until well combined and set aside.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the rolled dough to a parchment-lined baking sheet, allowing edges to hang over.

Spoon the filling onto the center of the crust, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go, to create a beautiful edge.

Brush the exposed crust with olive oil and sprinkle with optional grated Parmesan and pumpkin seeds. Bake for 35-40 minutes until golden brown and filling is bubbling.

Allow the galette to cool for about 10 minutes before slicing. Cut into wedges and serve warm, garnished with additional fresh herbs if desired.