Categories: Vegetables- meain dish
Ingredients
- 2 Tbsp. olive oil
- 1 onion, sliced in thick half-moons
- 1/2 tsp. kosher salt
- 10 to 12 oz. frozen butternut squash puree
- 1 9-inch refrigerated pie crust (or homemade)
- 1/4 cup crumbles blue cheese
- 5 fresh sage leaves, chopped or 1 tsp. dried
- rubbed sage
- Ground pepper
Directions
- Heat oven to 375 degrees.
- Heat the olive oil in a large skillet over medium-high heat; and the onion and season with a little salt. Cook, stirring occasionally, until softened, 10 minutes.
- Meanwhile, thaw the squash in the microwave according to package directions. Mix squash and onions together right in the skillet. Season with 1/4 tsp. salt or more to taste.
- Place the crust on a parchment-lined baking sheet; spread with the squash mixture, leaving a border about 1 1/2 inches wide. Sprinkle with the blue cheese and sage. Season with plenty of pepper. Fold the border of the crust over the edge of the filling. It will cover about 1 inch of the filling, leaving the middle exposed.
- Bake until the crust is golden brown, 30 to 35 minutes. Serve warm, sliced into wedges like a pie and accompanied by a green salad.