Preheat your oven to 425°F (220°C). Peel and cube the butternut squash. Toss with olive oil, cinnamon, garlic powder, onion powder, and cayenne pepper. Spread on a baking sheet and roast for 15-20 minutes.

Heat olive oil in a skillet over medium heat. Add red onion and sauté for 3-5 minutes until translucent. Sprinkle with salt.

Lower the oven temperature to 350°F (175°C). Roll out the dough to ¼-inch thickness. Transfer to a baking sheet lined with parchment paper.

Spread Boursin cheese on the dough, layer with roasted butternut squash, sautéed onions, and crispy sage leaves.

Fold the dough edges over the filling, brush with heavy cream, and sprinkle with Parmesan cheese.

Bake for 45-50 minutes until the crust is golden brown. Cool for 5-10 minutes before slicing.