I got all fancy again over the weekend and tried out this recipe (link) from Cooking Light. I know the recipe calls for pre-chopped stuff, but that costs more and I just did it myself. It took longer, but totally worth it! I did my usual substitute of whole wheat flour for the white flour and it turned out just fine. And to save time, I peeled my squash, chopped it into cubes, tossed them with the 1 tablespoon oil and onions, and roasted them at 425 for about 25 minutes, before starting on the crust. I feel like roasting brings out better flavors than sauteeing, when it comes to squash.
I'd definitely recommend sticking pretty close to this recipe. It's so worth the trip to your local deli counter to get real gruyere cheese and pancetta because I can't think of anything that would work as a substitute and give you the same flavors. Also, a trick I learned for using wine for cooking is to buy those little 4-packs of the tiny bottles so you don't have a big bottle of wine hanging out in your fridge trying to get your attention. Try and stay away from anything labeled "cooking wine" because if you wouldn't drink it, you shouldn't cook with it.
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