minutes before the end of the hour, “paint” the top edge of the crust with an egg white to add a nice golden glaze and then bake that additional 5 minutes. another option is to sprinkle cinnamon on the crust edge after baking.
1. bring a large pot of water to a boil. salt the water and add the butternut squash. cook until soft, about 12-15 minutes.
2. while the squash is cooking, fry the sage leaves. heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. 