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Butternut Squash and Onion Pot Pie

2 onions, thinly sliced

¼ cup apple juice

6 cups cubed, unpeeled butternut squash (approx. 2 medium butternuts)

¼ cup vegetable broth or water

½ cup crumbled feta cheese

oregano or Italian herbs (Valymyst Vegetable Blend works great in this)

unbaked pie crust dough

Sauté onions in a large skillet very gently in the apple juice until limp.  Add squash and cook 5 minutes longer.  Stir in remaining filling ingredients and pour mixture into 9x13” casserole coated with nonstick cooking spray.  Roll out dough large enough to fit over top of the casserole.  Lay dough over vegetables, crimp the edges, and cut several slits in the top with a knife.  Bake for 30 minutes at 400 degrees (or until crust is browned).