- 1 tablespoon olive oil
- 1 pound onions, thinly sliced
- 1 clove garlic, minced
- ½ teaspoon coarse salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 1 pound Buttercup squash, peeled, seeded and sliced ¼ inch thick
- 1½ teaspoon dried sage leaves
- 1 teaspoon extra-virgin olive oil
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
- ¼ cup canola oil
- 3 tablespoons ice water
- 1 ½ teaspoon milk
1. Heat olive oil in a 12-inch skillet over medium-low heat. Add onions and cook 30–40 minutes or until lightly golden, stirring occasionally. Add garlic, ¼ teaspoon salt and 1/8 teaspoon pepper in the last 5 minutes of cooking. Set aside to cool.
2. Place squash slices and a few tablespoons of water in a microwave-safe container. Steam for 3–4 minutes or until just tender; set aside to cool.
3. Preheat oven to 400o.
4. To prepare crust, place flour, sugar and salt in a large bowl; stir to combine. Drizzle oil over flour mixture and cut in with pastry blender or two knives until it resembles coarse crumbs. Sprinkle with water and milk; mix until dough begins to form. Gather dough together with hands and form a disc. Wrap in plastic wrap and refrigerate until ready to use. Can prepare up to 24 hours in advance.
5. Roll out dough to a 12-inch circle and place on baking sheet. Place cooled onions in center of dough, leaving a 2-inch border. Place cooled squash slices in a ring over the onions. Sprinkle with sage, ¼ teaspoon coarse salt and a few pinches of pepper. Fold dough edges loosely around the filling. Bake for 30–35 minutes or until dough is lightly golden. Drizzle with 1 teaspoon extra-virgin olive oil and serve warm.
Yield: 6 servings
Cook’s Tip: Try using a variety of winter squash that holds it shape well, such as Butternut, Acorn, Hubbard or Striped Cushaw.