Single uncooked pie crust, homemade or store bought
1 small delicata squash
5 oz pancetta, small diced
3 eggs, split
1/4 cup dijon mustard
1 teaspoon thyme, roughly chopped
2 tablespoons olive oil
3 oz fontina, grated
1 teaspoons salt and freshly ground black pepper
Preheat the oven to bake at 375 F.
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When the pan is warm, add the pancetta and cook, stirring often, until the pancetta is crispy. Move to a paper towel lined plate and set aside.
Place the squash on a cutting board and trim off the ends. Cut the squash in half lengthwise and using a spoon scoop out the seeds and stringy insides. Lay the squash cut side down on the cutting board and slice into 1/4" thick half moons. Repeat with the other squash half. Place the half moons in a bowl big enough to hold them and toss with 1 tablespoon of olive oil, the thyme and 1/2 teaspoon of salt.
In another small bowl whisk together 2 of the eggs and the mustard until well combined. Add the cheese and 1/2 teaspoon of freshly ground black pepper. Stir together. When the pancetta has cooled, add 3/4 quarters of it to the egg mixture and stir to combine.
Roll the pie dough into a 12" round and move it to a parchment lined baking sheet. Leaving a 1 inch border around the perimeter, spread the egg mixture evenly in the middle. Gently place the squash on top of the egg mixture in an even layer and then sprinkle the remaining pancetta on top. Fold the 1 inch border up to enclose the edges of the squash and filling, it is supposed to look rustic, so don't worry if the border isn't perfect or even.
Whisk the last egg in a small bowl with 1/2 teaspoon of water. Using a pastry brush, brush the outside of the crust that is enclosing the filling with the egg wash.
Bake for 30-40 minutes or until the squash is soft and starting to brown, the filling is bubbling and the crust is golden brown. Remove from the pan and allow to cool for 10 minutes before serving.
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