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1
Preheat oven to 425 degrees F.
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Place prepared squash, apples, and onion onto a rimmed cookie sheet.
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Toss with the oil, then spread them out in a single layer.
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Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35-40 minutes.
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Remove from the oven and let it cool until room temperature.
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6
TIP: You can do this a day ahead of time.
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Simply store the roasted bits in the fridge, covered, until ready to use.
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8
Preheat (or reduce temperature) to 375 degrees F.
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Whisk together the maple syrup and the mustard in a small bowl.
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Set aside.
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11
Roll out pie crust dough into a circle, roughly 12 inches across.
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Transfer to a clean, rimmed baking sheet.
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Spread the roasted vegetables onto the dough circle evenly, leaving a 2-inch border all around.
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Brush the maple-mustard mixture onto the vegetables.
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Fold the dough edges toward the center, sealing any cracks or rips.
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You should have a rustic-looking free-form pie.
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Bake in the center of the oven for about 25 minutes, until the crust is golden brown.
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Let it sit for 10 minutes or so before slicing.
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(It stays together better that way).
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Cut into slices and sprinkle some Parmesan shavings over top.
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Notes: 1.
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You could also use frozen butternut squash chunks if you like.
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23
I would thaw them first and drain any excess moisture before roasting.
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2.
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You could also whisk an egg and brush it around the edges of the pie crust.
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That helps it to brown more beautifully.
