Butternut Squash, Date and Blue Cheese Crostata

1 small butternut squash (about 1 ¼ pounds), peeled, seeded and cut into slices about ¼-inch thick

3 tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt

2 large leeks, white and light green parts sliced, halved, sliced ½ -inch thick, rinsed well and patted dry, about 3 cups

1 large red bell pepper, sliced thin and the slices halved crosswise

½ cup pitted sliced dates

Freshly ground black pepper

One recipe Pie Dough (recipe below) or 1 store-bought pie dough (about 12 ounces)

4 ounces crumbled blue cheese

1 large egg, beaten lightly with 1 tablespoon water

½ cup coarsely chopped lightly toasted pine nuts or pistachios

Directions at saramoulton.com

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