Ingredients

• 1 unbaked pie crust (For my recipe, use this, but see the note at the bottom of this recipe: )
• 2 Tablespoons olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 teaspoon salt, divided
• Non-stick cooking spray
• Approximately 1 lb butternut squash, peeled, seeded, and diced into 1/2 inch cubes
• 1 garlic clove, minced
• 3/4 cup grated Havarti or Monterey Jack cheese
• 2 teaspoons chopped fresh sage leaves

Instructions

1. Preheat oven to 375 degrees.
2. Heat a large skillet on medium heat. Add 1 Tablespoon olive oil and sliced onion. Immediately reduce the heat to low. Season with ½ teaspoon salt, and cook, stirring occasionally, until tender and caramelized (approximately 20 to 30 minutes).
3. Spray a baking sheet with non-stick spray. Toss the butternut squash with one Tablespoon of olive oil and ½ teaspoon of salt. Bake for about 25 to 30 minutes in preheated oven.
4. In a mixing bowl, combine the roasted butternut squash, onions, garlic, cheese, and sage.
5. Increase oven temperature to 400 degrees.
6. Roll the pie dough out into a large thin circle, and place on a baking sheet lined with parchment paper. Spread the butternut squash mixture onto the center of the dough, leaving a border. Fold the edges of the dough over the mixture, leaving the center open.
7. Bake for approximately 25 to 30 minutes or until golden brown. Serve warm.
8. Note: If using my piecrust recipe (https://kristinakuzmic.com/recipe-items/pie-crust/), halve the recipe since my recipe makes 2 pie crusts and you’ll only need one for this butternut squash tart.