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Rated 5.0 stars by 1 users
Breakfast/Lunch
5
30 minutes
25-30 minutes
300
2 pounds butternut squash, peeled and diced
2 tablespoons Natural Grapeseed Oil, divided
1/2 teaspoon salt, divided
1 yellow onion, thinly sliced
2 tablespoons Sweet Onion Jam
Preheat oven to 400°F. Toss squash with 1 tablespoon Natural Grapeseed Oil, 1/4 teaspoon salt, and black pepper. Bake for 20 minutes; set aside.
While squash is cooking, heat remaining 1 tablespoon Natural Grapeseed Oil in a 10-inch nonstick skillet. Add onion and season with remaining 1/4 teaspoon salt. Sauté about 15 minutes or until tender and lightly browned. Add fresh thyme; remove pan from heat.
Carefully unroll pie dough onto a parchment lined sheet pan. Spread Sweet Onion Jam in the middle of the dough.
Gently fold together the onion, squash, and feta. Add to the middle of the dough. Fold the edges of the dough up the sides of the filling, pinching seems together if necessary.
Beat the egg and brush the dough with egg wash.
Bake for 25-30 minutes or until dough is golden brown.
Calories 300, Carbs 33 grams, Cholesterol 30 milligrams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, Saturated Fat 7 grams, Sodium 540 milligrams, Sugar 7 grams
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