Butternut squash and caramelized onion galette

Adapted from smitten kitchen

1 pastry dough (I prefer quiche)
1 small squash / Hokkaido pumpkin
2 glugs of olive oil
75 g of butter
1 large onion, halved and thinly sliced in half-moons
a pinch of salt
a pinch of sugar
a dash of cayenne, or to taste
fontina cheese (about 70 g), cut into small bits
some sage

I used a Flammkuchen crust, which is not as nice as the quiche crust. Quite flavorful! I also threw a couple slices of scamorza on top, just to melt them, but 30 min. in the oven was too long for them at 200 deg C. ^_^

~Jessica