Dough:

• 2 cups all-purpose flour
• 1 large egg
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• 1 tablespoon olive oil

Filling:

• 2 cups roasted butternut squash, mashed
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 small shallot, minced
• 2 tablespoons butter, for sautéing
• Chopped fresh parsley, for garnish

Vegan Casserole:

• 4 cups peeled and cubed butternut squash
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1 cup canned coconut milk
• 1/4 cup nutritional yeast
• 1 teaspoon thyme
• 1/2 teaspoon sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped pecans
• 1/4 cup breadcrumbs (use gluten-free if needed)
• Fresh parsley, for garnish