Savory Butternut Squash Pie

1. Sauté Onions

Warm up the extra-virgin olive oil in a skillet over medium heat, then sauté the chopped onions with a pinch of salt and pepper until translucent and tender, about 5-7 minutes. Transfer to a large bowl.

2. Combine Squash and Greens

To the bowl with the onions, add the cubed butternut squash, shredded kale, roughly chopped sage and thyme, minced garlic cloves, and a pinch of red-pepper flakes. Toss to coat well.

3. Prepare Puff Pastry

Preheat the oven to 350 degrees Fahrenheit. Roll out the puff pastry to fit a 12-inch diameter pie pan evenly.

4. Assemble the Pie

Place one pastry layer at the bottom of a 10-inch pie pan. Add the squash and onion mixture, then sprinkle with cubed provolone and grated Pecorino Romano. Top with the second pastry layer and crimp the edges to seal.

5. Bake and Finish

Brush the top pastry layer with a beaten egg and bake for about 60 minutes, or until the pastry is puffed and golden. Let the pie rest for 10-15 minutes before serving.