- 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
- Preheat oven to 375 degrees.
- 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).
- 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.
- In a mixing bowl, combine the roasted butternut squash, onions, garlic, cheese, and sage.
- Increase oven temperature to 400 degrees.
- 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.
- Bake for approximately 25 to 30 minutes or until golden brown. Serve warm.
- 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.