Cooking Butternut Squash

Butternut Squash With Gorgonzola Gallet

Ingredients: one basic pie dough, (cut into four sections), ½ small butternut squash, three Tbs. unsalted butter, ¼ tsp. cinnamon, ¼ tsp. nutmeg, 2 Tbs. honey, 2 Tbs. maple syrup, salt and pepper to taste, 2 oz. Gorganzola cheese (sliced ¼ in. thick), 2 large Portabello mushrooms, one cup sliced onions, 2 Tbs. butter.

Directions: roll out 4 rounds of pie dough and fit into four tins (4-inch or 7 oz. Pot pie tins),

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