Ingredients

• 1 ¼ cups Organic Unbleached White All-Purpose Flour (170 g)
• 1 Tbsp finely chopped Sage Leaves
• 1 tsp Sugar
• ¾ tsp Kosher Salt
• ¼ tsp White Pepper
• 8 Tbsp Unsalted Butter, very cold, cut into ½-inch cubes (113 g)
• 3–4 Tbsp Tbsp Ice Water, plus more as needed
• 1 Egg, beaten with 1 Tbsp Water, for egg wash

• 2 lb Butternut Squash, peeled, seeded and sliced into ¼-inch thick half moons
• 2 Tbsp Olive Oil
• ¾ tsp Kosher Salt
• ¼ tsp Pepper
• 2 Tbsp Salted Butter
• 3 cups halved and thinly sliced Leeks, white and light green parts only
• 2 Garlic Cloves, finely minced or pressed
• Freshly grated Parmigiano-Reggiano Cheese

• Chopped Fresh Parsley

Instructions

1. To the bowl of a food processor, add flour, sage, sugar, salt and pepper, and pulse to combine. Add cubed butter and pulse just a few times, until most pieces of butter are the size of chickpeas.
2. Sprinkle three tablespoons ice water over the flour and pulse just until the dough appears crumbly and holds together when squeezed. If needed, pulse in additional water, 1 teaspoon at a time, as needed. Don’t overmix.
3. Transfer dough to a clean surface and press into a 5-inch disc. Wrap tightly with plastic, and place in the fridge for at least 1 hour.
4. While dough is resting, prepare the filling. Heat oven to 400°F and line two large baking sheets with parchment paper.
5. Add butternut squash to a large bowl along with olive oil, salt and pepper. Toss everything together and divide between the two baking sheets. Roast for about 20–25 minutes, flipping halfway through, until fork tender.
6. While squash cooks, prepare leeks. Melt butter in a large pan set over medium heat. Once butter has warmed, add leeks, a few pinches of salt and pepper. Cook until tender, 8–10 minutes. Add garlic and cook for one more minute, then transfer to a plate to cool. Taste and add additional salt as needed.
7. While squash is cooling, move an oven rack to the lower third of the oven. Place the dough round onto a lightly floured surface and roll into a 13-inch circle, then transfer to a large, parchment-lined baking sheet.
8. Sprinkle half of the leeks over the dough, leaving a 2-inch border free from filling. Arrange a layer of butternut squash over the leeks and top with a layer of freshly grated parmigiano-reggiano.
9. Sprinkle half of the remaining leeks over the cheese, followed by a layer of butternut squash. Sprinkle the remaining leeks over the squash, tucking them into any little gaps. Grate another layer of cheese over the top of the veggies.
10. Fold the outer edges of the dough over the filling, pleating as you fold. Brush the edges of the dough with the egg wash, and grate some additional cheese over the egg-washed crust.
11. Place in the oven and bake for 35–40 minutes, rotating halfway through, until golden brown and fragrant. Remove from the oven and let rest for 5 minutes before garnishing with parsley. Enjoy while warm.