BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE

Steps:

• First, preheat the oven to 375 degrees.
• Next, prepare the squash by peeling, cut in half and remove the seeds. Then cut in to 1/2 inch cubes.
• Toss the squash with olive oil and a half teaspoon salt and roast for 30 minutes or until pieces are tender. Set aside to cool slightly or make the day ahead.
• Cut the onion into half, then thinly slice so you have "moon shapes".
• Melt butter in a heavy skillet (if not using non-stick may need additional butter). Turn heat to low and add onion, half teaspoon salt, and the sugar. Stir occasionally, until soft and lightly golden brown, about 20 minutes.
• Increase oven temperature to 400 degrees.
• Mix roasted squash, caramelized onion, swiss cheese, sage, and pepper. Optional - stir in a cooked protein like sausage or chicken.
• Roll out pie dough on a sheet of parchment paper until 12 inches round. Spread mixture on dough, leaving a 1 1/2 inch border.
• Fold the dough border over the mixture, pleating the edge as you go and leaving the center open.
• Bake until golden brown, 30 - 40 minutes. Remove from oven, let stand for 5 minutes before serving.