SAVORY BUTTERNUT SQUASH CROSTATA

Savory Butternut Squash Crostata image

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

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One 1 1/4-pound butternut squash, sliced 1/3-inch thick
1 red onion, sliced 1/4-inch thick
2 tablespoons olive oil
Kosher salt
One 9-inch refrigerated pie crust, chilled
Half 5.2-ounce container herbed cheese, such as Boursin
1 tablespoon chopped pistachios
1/2 cup baby arugula
1 tablespoon pomegranate seeds

Steps:

Preheat the oven to 375 degrees F.
Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
Slice and serve warm or at room temperature.