Roasted Squash and Gorgonzola Phyllo Tart

• 2 Tablespoons Olive Oil, Divided
• 2 cups Butternut Squash, Cut Into Bite Size Pieces
• 1/2 whole Red Onion, Peeled And Sliced
• 1 Tablespoon Unsalted Butter, melted
• 10 whole Phyllo Dough Sheets
• 1/2 cups Crumbled Gorgonzola Cheese
• 1/4 cups Walnuts, Chopped
• 2 Tablespoons Chopped Chives
• Salt And Pepper, to taste

1. Preheat the oven to 400 F.
2. Toss the squash in half of the olive oil, place on a baking sheet lined with parchment paper and roast in the oven for approximately 40 minutes or until the squash is tender and begins to develop some color.
3. While the squash is roasting, add the remaining half of the oil into a pan and saute the onions on medium heat until they are lightly caramelized.
4. Remove from heat when done.
5. You can form the tart in a pie tin but I used two mini (4 diameter) spring-form pans to get the tall sides.
6. Use some of the melted butter to lightly butter the pans.
7. Begin layering 5 sheets of dough into each pan, buttering each sheet.
8. I buttered each after Id added it to the pan because it was easier than brushing it on the flat sheets and having them tear.
9. The result is less perfect but way easier.
10. The sheets should overhang the pans.
11. Combine the roasted squash, onions, cheese, walnuts, chives, salt and pepper in a bowl and spoon half the mixture into each pan.
12. Fold up the edges of the dough and butter them.
13. Place both pans on a baking sheet and bake for 20 30 minutes or until the dough is a light golden brown.

olive oil, butternut, red onion, unsalted butter, gorgonzola cheese, walnuts, chives, salt

Taken from tastykitchen.com/recipes/main-courses/roasted-squash-and-gorgonzola-phyllo-tart/ (may not work)