BUTTERNUT SQUASH AND FONDUE PIE WITH HONEY HERB GLAZE

This recipe, adapted from a New York Times recipe by Yotam Ottolenghi, combines mature cheese, mellow squash, juicy onions, and savory honey. Plus, I make it easy by using storebought phyllo dough.

FOR THE CRUST:

5 tablespoons unsalted butter, melted (plus more for greasing)

10 sheets phyllo pastry dough, thawed if frozen

FOR THE FILLING:

1 small butternut squash (about 1 3/4 pounds), cut into cubes

1 3/4 teaspoons ground cinnamon

4 tablespoons olive oil, plus extra for greasing

1 teaspoon Kosher salt

Fresh ground black pepper to taste

1 yellow onion, peeled and cut into five rounds

6 garlic cloves, crushed

1/2 cup dry white wine

1 tablespoon fresh thyme leaves, roughly chopped, plus 5 extra sprigs

1 cup heavy cream

1 large egg, plus 2 yolks

1 tablespoon cornstarch

1 1/2 cups Gruyère, grated

1 1/3 cups raclette, Emmental, or swiss cheese, grated

Fresh ground black pepper

FOR THE GLAZE:

3 tablespoons apple cider vinegar

3 tablespoons honey

2 sprigs each fresh thyme, sage, and rosemary

1 tablespoon chopped fresh sage

2 tablespoons olive oil

1 clove garlic, smashed

TIP NO. 2: Handle the dough as little as possible, and refrigerate it before use for a flakier result.

ASSEMBLY:

1. Heat the oven to 450° F. Line the bottom of a cookie sheet with parchment. Grease the bottom and sides of a 10- to 12-inch springform pan, then line the bottom with a circle of parchment paper.

2. In a large bowl, toss the butternut squash, cinnamon, 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and a liberal grind of pepper. Transfer the squash to the cookie sheet and arrange in one layer. Add the onion rounds to the same bowl, along with another drizzle of olive oil, 1/8 teaspoon salt, and another good grind of pepper. Toss gently to coat, keeping the onion rounds intact. Lay the onions on the baking sheet next to the squash.

3. Roast for 30 minutes, carefully turning the vegetables over halfway, until softened and well browned. Remove from oven and set aside to cool.

4. Turn the oven temperature down to 375° F.

5. While the squash and onions roast, add the remaining 1 tablespoon of olive oil to a small skillet over medium-high heat. Add the garlic and cook until just brown, and then add the wine and chopped thyme and cook until reduced by half (about 3 to 5 minutes). Set aside to cool.

6. Add the cream, eggs, cornstarch, 1/2 teaspoon salt, and plenty of pepper to a large bowl and whisk until smooth. Stir in both cheeses and the cooled wine mixture and set aside.

7. In a separate small saucepan, simmer vinegar, honey, fresh herb sprigs for two minutes over medium heat. Add olive oil and garlic and simmer for another 2 to 3 minutes.

8. Lay one sheet of phyllo out onto a clean work surface and brush liberally with melted butter. Lay the sheet over the prepared cake pan, carefully pushing it down to fit into the bottom and sides, allowing the excess to hang over the pan. Repeat with the remaining sheets of phyllo, rotating them slightly so that the overhang falls at a different angle. (Don’t stress if the phyllo tears, it will all work out in the end.)

9. Add two-thirds of the squash and two of the onion rounds to the base, then pour the cheese mixture on top. Sprinkle the remaining squash and onion rounds over the top and press them into the mixture slightly. Pour the honey glaze and herb sprigs over the filling.

10. Fold over the overhanging phyllo dough, scrunching it to create a 1-inch border around the sides, with the center exposed. Brush the scrunched-up phyllo with the remaining melted butter.

11. Place the springform pan onto the cookie sheet (in case it leaks) and bake for 30 minutes.

12. Remove from oven and use a tea towel to carefully release and remove the outer rim of the cake pan. Return the pie to the oven for another 20 minutes, or until the outsides are golden and cooked through. Set aside to cool for about 20 minutes.