Preparation Steps

• Preheat your oven to 425°F (220°C). Spread the butternut squash cubes on a parchment-lined baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with cinnamon, garlic powder, onion powder, and cayenne pepper. Roast for 15-20 minutes until tender and caramelized, stirring halfway through.
• In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced red onion and cook until translucent, about 3-5 minutes. Season with salt and set aside to cool.
• Lower the oven temperature to 350°F (175°C) and roll out the dough into a ¼-inch thick circle about 12-14 inches in diameter.
• Spread a thin layer of Boursin cheese over the dough, leaving a 1-inch edge. Distribute the roasted squash and sautéed onions on top. Scatter the sage leaves over the filling.
• Fold the dough edges over the filling and brush with heavy cream. Sprinkle with parmesan cheese and black pepper.
• Bake in the oven for 45-50 minutes until the crust is golden brown. Let cool for 5-10 minutes before topping with crumbled gorgonzola dolce and serving.