1cupcubed roasted delicata squash or butternut squash
½ - ¾cupgrated cheddar
chopped fresh rosemary
Halve, scoop and cube squash.
In a small bowl, whisk together the oil, goat cheese and salt. Spread on the bottom of the pie. Spread the caramelized onions over the goat cheese mixture, then sprinkle with the cheddar cheese. Scatter the cubed squash and shrimp evenly over the top. Sprinkle the top with the grated Fontina and then scatter the chopped fresh rosemary.