1–12” puff pastry (rolled out on a sheet tray lined with parchment paper)
1 butternut squash (cut into cubes)
2 onions (sliced)
1 pint, cherry tomatoes
10 oz bag of spinach (chopped)
1/4 lb Gouda cheese (grated)
2 oz olive oil
2 Tbsp tomato paste
1/2 head of radicchio (sliced thin)
Salt and pepper to taste
Start by setting the oven to 375. In a sauté pan, heat the oil and then caramelize the sliced onions.
Roast the cherry tomatoes in the oven for 10 minutes. Add them and the tomato paste to the caramelized onions and lower the heat. Continue stirring the mixture on low heat for another 10 minutes.
Roast the butternut squash in the oven for 10 minutes. Spread the caramelized onion and tomato mixture over the top of your chilled puff pastry dough. Sprinkle on the rest of the ingredients, then bake at 350 for 20 minutes.