Ingredients

• 1 piece pie weights or raw rice for weighting shell

• 1 pound Butternut Squash

• 1 1/2 teaspoon olive oil plus about 2 teaspoons for brushing squash

• 1 whole Maui Onion

• 1 1/2 tablespoon unsalted butter

• 1 large egg

• 1/2 large egg yolk

• 1/3 cup heavy cream

• 3/4 cup Italian Fontina Cheese

• 1/3 cup Parmesan Cheese grated

• 1/4 cup goat cheese, crumbled

• 1 1/2 teaspoon Rosemary, minced

• 1 1/2 teaspoon thyme, minced

• 1 1/2 teaspoon marjoram, minced

• 1/2 teaspoon salt

• Ground black pepper to taste

• 1/3 cup bread crumbs