Butternut Squash Galette

Ingredients

• 1 9-inch refrigerated pie crust
• 1 (2-pound) butternut squash, peeled, seeded and cut into ¼ inch thick slices
• 1 small red onion, cut through the core into ½-inch wedges
• ¼ cup extra virgin olive oil
• 1 teaspoon dried thyme
• 1 clove garlic, minced
• Salt
• pepper
• 4 ounces Cabot Habanero Cheddar, grated (about 1 cup)