Prep time: 15 mins | Cook time: 40 mins | Yield: 4–6 servings

Ingredients

• 1 rolled pie crust (store-bought or homemade)

• 2 cups butternut squash, peeled and sliced thin (1/8-inch slices)

• 1 large yellow onion, sliced thin

• 2 tbsp butter or olive oil

• 2 cloves garlic, minced

• 1 tbsp maple syrup or brown sugar

• 1 tsp fresh or dried thyme (or rosemary)

• 1/2cup grated sharp cheddar, mozzarella, or parmesan (whatever you have)

• 1 egg, beaten (for egg wash)

• Salt and black pepper to taste

Step-by-Step Instructions

1. Caramelize the Onions: Melt the butter in a skillet over medium heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 12–15 minutes until deep golden brown. Stir in the garlic, thyme, and maple syrup, cooking for another 1 minute.

2. Prep the Crust: Preheat your oven to 400°F (200°C). Unroll the pie crust onto a baking sheet lined with parchment paper.

3. Layer the Filling: Sprinkle half of the shredded cheese over the crust, leaving a 2-inch border around the edge. Layer the thinly sliced butternut squash and caramelized onions over the cheese. Season the squash lightly with salt and pepper, then top with the remaining cheese.

4. Fold and Bake: Fold the edges of the crust over the filling, overlapping the dough as you go around (the center will remain open). Brush the outer crust with the beaten egg. Bake for 30–35 minutes until the crust is golden brown and the squash is tender when poked with a fork. Slice and serve warm.