Preheat your oven to 425°F (220°C). Spread out the diced butternut squash on a parchment-lined baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with cinnamon, garlic powder, onion powder, and cayenne pepper. Toss to coat and roast for 15-20 minutes until tender.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add sliced red onion and sauté until translucent, about 3-5 minutes. Season with ¼ teaspoon salt.

Lower the oven temperature to 350°F (175°C). Roll out the prepared dough into a circle about ¼ inch thick and 12-14 inches in diameter.

Spread a thin layer of Boursin cheese over the dough, leaving a 1-inch border. Layer roasted butternut squash and sautéed onions on top, then scatter fresh sage leaves.

Fold the dough edges over the filling to form a rustic crust. Brush with heavy cream and sprinkle grated parmesan cheese and black pepper over the crust.

Bake in the oven for 45-50 minutes until the crust is golden brown and crispy. Monitor to avoid over-browning.

Let cool for 5-10 minutes. Before serving, sprinkle crumbled gorgonzola dolce on top.