- 2 cups diced butternut squash
- 3 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 small red onion, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 bunch lacinato kale (also known as dino or Tuscan kale), washed, trimmed and chopped
- 2 tablespoons balsamic vinegar
- 2 9-inch rounds of prepared pie crust dough, thawed
- 1 cup shredded Gruyère cheese
- 1 egg, beaten with a little water
Heat oven to 425°F.
Toss diced squash with 1 tablespoon olive oil. Season with salt and pepper. Roast in shallow pan 15 minutes or until tender. In large skillet on medium-high, heat sauté garlic and red pepper flakes in 1 tablespoon olive oil until aromatic. Add kale and cook until wilted. Remove kale set aside. Add last tablespoon olive oil to pan with red onion. Season with salt and pepper to taste and cook until slightly browned and tender. Add balsamic vinegar to glaze.
Unroll each crust onto parchment-lined baking sheet. Leaving a 1-inch border around the edge, divide toppings between crusts, layering cheese, then squash, kale and onions. Fold the one-inch border in over the edge to the toppings. Brush crusts with beaten egg and season lightly with salt. Bake 30 minutes or until crusts are browned and crispy. Cool at least 10 minutes before serving.
Serve warm or at room temperature.