Butternut Squash and Caramelized Onion Tart

This is possibly the best thing I have ever eaten. Make it. Make it now.

Yes, there is a lot of prep work, but trust me - it's so worth it.

Butternut Squash and Caramelized Onion Tart

For the pastry:
I used half of Dad's recipe.

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/8 teaspoon cayenne, or to taste
3/4 cup fontina cheese, grated (I used a smoked Gouda)
1 1/2 teaspoons chopped fresh sage leaves (or 1/2 tsp ground)

1. Make pastry (I made mine ahead of time, you can do this step whenever you like).

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined sheet for 30 minutes or until pieces are tender. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Roll out pastry and fit into tart pan.

5. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and sage together and pour into tart shell. Bake until golden brown, 30 to 40 minutes.