Butternut Pot Pie
1/2 of small butternut squash - seeded, peeled and thinly sliced
3 T butter, melted
1/2 t Pumpkin Pie Seasoning
2 T Honey
2 T Maple Syrup
1/2 Spanish Sweet Onion, sliced
1 large Portobello mushroom, grilled and sliced
1/4 cup chopped Pecans
2 T butter
1/3 - 1/2 cup crumbled Gorgonzola
Slice of white cheese - Havarti or Swiss
2 9-inch refrigerated pie crusts
Mix 3 T melted butter, pumpkin pie seasoning, honey, maple syrup, salt, and pepper together. Pour over sliced squash and set aside to cool.
Saute onion in 1 T butter until carmelized. Remove from pan.
Add remaining 1 T butter to pan and saute mushrooms and chopped pecans over low heat for 5 minutes. Mix with onion and cool.
Place sheet of parchment paper onto large, flat pan (pizza pan, cookie sheet, etc) and sprinkle lightly with flour. Place one pie crust on paper.
Drain sweetened and sliced butternut squash and arrange on top of dough, leaving a 1-inch border.
Sprinkle squash with layer of Gorgonzola cheese, then cover with onion mixture.
Fold outside edge in over filling, pleating and pinching dough about every 2 inches. Place white cheese slice in center of hole. Using second crust, decorate pot pie using shapes, pastry "roses", etc.
Whisk one egg yolk and 2 T water. Brush over entire crust.
Bake at 375 degrees for 30 minutes or until lightly browned. Cool to slightly warm before cutting.
Serve with a salad on a nice, sunny Fall afternoon.