Squash and Feta Pie, from Kay Scarlett's Veggie Food (Directions simplified to avoid typing so much, haha)
1 lb 9 oz butternut squash, peeled and cut into 3/4-inch pieces.
4 garlic cloves, unpeeled
4 T olive oil
2 small red onions, halved and sliced
1 T balsamic vinegar
1 T brown sugar
3 1/2 oz feta cheese, crumbled
1 T chopped rosemary
1 large sheet piecrust
Preheat oven to 400. Roast squash and garlic cloves on a baking sheet drizzled w 2T olive oil. (25-30min) Transfer squash to a bowl and set aside garlic cloves
Meanwhile, heat 2T oil in a pan, add onion, and cook over medium heat for 10 min. Then add sugar and vinegar and cook for 15min more till caramelized. Add to the squash and let cool.
Add feta and rosemary to squash. Squeeze out garlic flesh and mix in. Add salt and pepper to taste.
Roll out piecrust between 2 sheets of parchment to a 14-in circle. Remove top sheet and place bottom sheet with pastry on a sheet pan. Arrange squash mixture on top, leaving a 1 1/2 in border. Fold over the edges, pleating as you go, and bake 30 min.
My squash was small, so I added a couple of parsnips. Also I used a Pillsbury refrigerated pie crust, which was super easy!
