Preheat your oven to 400°F (200°C). Cut the butternut squash in half and scoop out the seeds.

Brush cut sides of the butternut squash with olive oil and sprinkle with salt. Roast cut-side down for 30-40 minutes.

Heat a pan over medium heat and add butter. Sauté diced onions and thyme for 5-7 minutes until translucent.

Whisk together eggs, heavy cream, salt, and pepper in a mixing bowl until combined.

Blend the roasted squash and half of the cheddar cheese until smooth.

Spread sautéed onion and thyme in the pie crust, pour in the squash mixture, and sprinkle remaining cheddar on top.

Bake at 350°F (175°C) for 35-40 minutes until filling is set and top is golden brown.

Allow to cool for 10 minutes before slicing.