Dough: 2 Cups flour 1/2 tsp salt 1 TBS sugar 12 TBS cold butter, cut into small pieces 1/3 to 1/2 cup ice water * Mix flour, salt, and sugar together in a bowl. Cut in the butter, leaving some pea sized chunks. Sprinkle ice water over, using just enough so the dough holds together. Press dough into a disk and refrigerate for 15 minutes. * Roll dough out on a lightly floured board. Filling: 2 1/2 Pounds Butternut squash 1 Small head of garlic, not peeled 1 TBS Olive oil 1 Yellow onion, finely diced 12 Sage leaves, chopped 1/2 Cup freshly grated pecorino or Parmesan Salt & Pepper to taste 1 egg, beaten * Preheat oven to 375 * Cut squash in half, scrape out seeds, and brush with olive oil. Stuff garlic cloves into the cavities and place squash flat side down on a sheet pan. Bake until soft, about 40 minutes. Scoop out squash and squeeze garlic into a bowl. Mash together with a fork until fairly smooth, but still with some texture. * Warm 1 TBS olive oil in a pan. Add onion and sage and cook until onion is soft and beginning to color, about 12 minutes. Add it to bowl with squash. Mix in the cheese and salt and pepper. * Roll out dough and spread filling into it, making sure to leave a 2 inch boarder of dough. Fold the extra dough in towards the middle. Brush dough with egg and bake until crust is golden brown, about 25 minutes.