Rustic Summer Squash

In my quest to use all of my CSA vegetables, I've challenged myself to cook with some things I'd previously not enjoyed all that much - first on the list was squash.  Squash has never been offensive to me, but it doesn't taste like much, and I hate when it gets rubbery.  This recipe, happily, creates flavorful, non-rubbery squash deliciousness, and it looks 50 shades of fancy without taking up an entire afternoon to produce.  Praise the lord.

Ingredients - 

2 shallots, diced

3 cloves garlic, diced

1 lb squash, sliced evenly

2 tbsp basil, sliced thinly

1 egg

1 pie crust

1/2 cup feta

Salt and Pepper

Instructions -

1 // Saute the shallots and squash on medium heat until everything is tender crisp (7 or so minutes)

2 // Remove from heat, and add the garlic, basil and salt and pepper.  Stir and let cool

3 // Heat the oven to 400 degrees

4 // On a lined baking sheet, roll out the pie crust and stretch to 13 inches across

5 // Crumble half the cheese onto it, then arrange the squash on top of the cheese, leaving a two inch         crust margin around the edges

6 // Fold the edges up and brush with the beaten egg

7 // Bake for 40 minutes, until the top is golden brown and crispy. Sprinkle with the remaining cheese.