Preheat your oven to 400°F (200°C). Halve the butternut squash, scoop out the seeds, brush with olive oil, sprinkle with salt, and roast cut-side down on a baking sheet for 30–40 minutes until tender.

In a skillet, heat butter over medium heat. Sauté diced onions and fresh thyme for 5-7 minutes until onions are soft and translucent.

In a bowl, whisk together fresh eggs and heavy cream, then season with salt and pepper.

Blend the roasted butternut squash and half of the cheddar cheese until smooth, retaining some texture.

Spread the sautéed onion mixture in the pre-baked pie crust, pour the blended squash mixture over it, and sprinkle the remaining cheddar cheese on top.

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