Butternut squash is one of the foods I associate with fall.  When it’s August and I don’t want summer to end I can think… well, at least there is butternut squash.

So I knew that I had to try this recipe.  Dough is pretty easy to make and comes together relatively quickly.  

Sometimes I don’t like having to cut in butter- (especially when I’m feeling lazy) but it didn’t seem so bad.  The dough needs to cool in the fridge for at least an hour- so plan accordingly.

Remember when I said I was feeling lazy?  I picked this up at Costco and used it instead of peeling and slicing my own squash.  

mmm…. caramelized onions…

mmm… roasted butternut squash…

Those get mixed together with some fontina cheese and thyme (or sage).  Roll out your dough so there is about a two inch overhang.   Thankfully a rustic edge looks fine.  I cut this recipe in half, so if you made the whole thing, the edges would be hanging over the pan.  

Fold the edges up and pinch to pleat and seal.  Brush with an egg wash and pop in the oven.  

I made a mistake and baked it a little too hot- but it was still delicious.

This is my new favorite dish from this book.  Will definitely make again.  It is really…. really good.

The recipe is also posted on her blog.  Try it for yourself!  You won’t be sorry!