Ingredients
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23 ounces butternut squash, peeled and cubed,about 3/4 to 1 inch pieces
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4 cloves garlic, unpeeled
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4 tablespoons olive oil
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4 teaspoons balsamic vinegar
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3 teaspoons soft brown sugar
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3 1/2 ounces feta cheese, broken into small pieces
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1 tablespoon fresh sage or 1 tablespoon fresh thyme, your choice
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2 medium red onions, sliced
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1 14 inch pie crust (I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial or frozen store-bought shortcrust pastry)
Instructions
- Preheat oven to 400F (200C), with rack positioned in the middle.
- Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
- Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
- Bake for 20 minutes, or until squash is just tender and starting to brown.
- Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
- While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
- Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
- Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
- Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
- Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
- Place the pastry circle on a baking tray lined with baking paper.
- Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
- Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
- Bake in the oven for 25 minutes or until pastry is crisp and golden.
- Cover the vegetables loosely with foil if they look to be over-browning.