Description
A rustic dish combining roasted butternut squash and creamy goat cheese, perfect for autumn.
Ingredients
Scale
- 1 medium butternut squash, cubed (about 3 cups)
- 1 tablespoon olive oil
- 1 sheet pie crust or galette dough
- 1 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 4 oz goat cheese, crumbled
- 1 egg, beaten (for brushing crust)
- 1 tablespoon honey (optional, for drizzling)
- 1/4 cup finely chopped onions or shallots
- Fresh parsley or arugula (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C). Cube the butternut squash and toss with olive oil, thyme, salt, and pepper. Roast for 25-30 minutes until golden.
- Roll out the pie crust to a 12-inch circle and place on a parchment-lined baking sheet.
- Sauté onions or shallots in olive oil for 5-7 minutes until soft.
- Spread sautéed onions on the dough, layer with roasted squash, crumbled goat cheese, and Parmesan.
- Fold the dough edges over the filling, brush with beaten egg, and bake for 25-30 minutes until golden brown.
- Cool slightly, drizzle with honey, and serve warm.
Notes
Best served warm; can add protein or additional veggies to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 500 mg
- Protein: 10 g