[mv_schema_meta name="roast squash"]Preheat oven to 375 degrees F. Spread the diced butternut squash onto a large foil lined baking sheet. Drizzle with the olive oil and season with the salt and pepper. Bake for 35 minutes, stirring occasionally or until butternut squash is tender. [mv_img id="26836"]
[mv_schema_meta name="caramelize onions"]In a large skillet over medium heat, melt the butter until bubbly. Add the onions and cook over low heat for 20 minutes, stirring occasionally. Sprinkle with cayenne pepper and brown sugar at the end of cooking time and toss to coat. [mv_img id="26833"]
[mv_schema_meta name="mix together squash filling"]In a large mixing bowl, combine the butternut squash, caramelized onions, cheese, and fresh sage. [mv_img id="26835"]
[mv_schema_meta name="roll and fill pie crust"]Place the pie crust on parchment paper and roll the dough into a 12 inch round. Transfer the pie crust to the baking sheet. Spread the squash mixture over the center of the dough, leaving a 1 1/2-inch border. [mv_img id="26834"]
[mv_schema_meta name="shape pie and bake"]Fold the border over the squash mixture, pleating the edge to make it fit. The center will be open. Bake for 45 minutes, or until the pie crust is golden brown. [mv_img id="26837"]
Tips and Substitutions
Be sure the onions are cooked low and slow to prevent burning.
For quick and easy meal prep, purchase pre-made pie crust and pre-cut butternut squash
Place the pie crust on parchment paper lined baking sheet before forming the galette
Substitute 1 teaspoon dried rubbed sage for the fresh sage leaves
Substitute 1/2 cup blue cheese crumbles or feta for the Havarti cheese. These cheese will give the tart a different flavor profile to the tart, but it is still absolutely delicious!