Ingredients:
1 14 inch pie crusts ( I use recipe #26205 or frozen store-bought shortcrust pastry)
23 ounces butternut squash, peeled and cubed,about 3/4 to 1 inch pieces
4 cloves garlic, unpeeled
4 tablespoons olive oil
2 medium red onions, sliced
4 teaspoons balsamic vinegar
3 teaspoons soft brown sugar
3 1/2 ounces feta cheese, broken into small pieces
1 tablespoon chopped fresh rosemary or 1 tablespoon fresh sage or 1 tablespoon fresh thyme, your choice
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 80 min.