I had some squash left over from making squash ravioli and a small frozen pie crust in the freezer.
I turned on the oven and thawed the dough under the vent (I know this pretty much ruins crust, but it wasn't a pie, it was squash so I didn't really care.)
I used a recipe that I found last year on Smitten Kitchen. But I did a much better job on it this year. I cut the onions smaller and was better at caramelizing them. Also, this year I am the proud owner of a cheese grater so, the cheese was much better distributed and not in big lumps.
I've also learned that if it says use fresh herbs and I only have dried, that the amount should be cut by at least half. And this year, I am much better at rolling out dough, which makes for a prettier presentation.
Last year's version
The smaller amount of squash and dough, made for a nice little lunch for me.
My roommate had made brownies for her football potluck and it inspired me to bake something sweet. I always have supplies for cookies on hand and decided to make some oatmeal chocolate chip ones. While my squash pot pie baked. I just substituted chocolate chips (half dark, half milk) for raisins in the recipe on the oatmeal lid. And since Anthony likes them chewy, I reduced the baking time a little.
I put a few in a box for home, some in the freezer for another time, some in a baggie for Anthony's house and a bigger box for at work. They got rave reviews from everyone!