This crostata has so many beautiful fall flavors and presents so elegantly, even though it is actually pretty easy to prepare! You can make in advance and pop it in the oven before serving. It’s also wonderful served at room temperature.

4 oz diced pancetta
1 cup of thinly sliced yellow onion
2-3 garlic cloves thinly sliced
1/2 teaspoon thyme, plus three to four sprigs to garnish
1 Tablespoon Dijon
1 1/2 cups shredded cheese (we tested it with Gouda, Gruyère and Sharp Cheddar, and they were all delicious!)
1 roll out pie crust (we love the @whollywholesome )
2 cups of thinly sliced butternut squash (*see note)
Kosher Salt
Fresh Black Pepper
Olive Oil
Egg

*for the squash- choose a squash with a longer, thinner neck. Peel the squash, cut in half lengthwise, then thinly slice the (starting with the neck) on a mandolin into half moons.

Preheat oven to 375 degrees (or whatever temperature your pie crust suggests).

In a large skillet over medium heat add pancetta and sauté about two minutes. Add onion and garlic and sauté an additional 5 to 10 minutes until onion is starting to caramelize and pancetta is crisp. Add thyme and Dijon and stir to combine.

Roll out your pie crust and transfer to a baking sheet. Sprinkle cheese all over leaving a one inch boarder on the outside. Top cheese with onion pancetta mixture. Then layer your butternut squash, overlapping each piece (they will shrink as they cook so make sure you overlap them well, filling in more than you think!) Sprinkle with kosher salt and black pepper. Fold the edges on top of each other to create a crust border and drizzle with olive oil. Whisk the egg in a small bowl, add a splash of water, and brush the egg mixture onto the pie crust border. Lay a few thyme sprigs on top and pop in the oven. Bake for 30 minutes (again, consulting your package directions) until crust is golden and squash is tender.

Enjoy!