Filling:

2 cups diced butternut squash

1 large carrot, sliced into thin rounds

1 apple, diced small

1/2 large purple onion, sliced thin

2 tsp extra virgin olive oil

2 tsp maple syrup

1/2 Tbsp dry rosemary, chopped

1/2 Tbsp dry thyme

1/2 tsp salt

1/4 tsp black pepper

For the crust:

2 cups flour

1/4 tsp dry thyme

1/4 tsp salt

1/8 tsp black pepper

1/4 cup plus 1 Tbsp coconut oil

4 Tbsp extra virgin olive oil

5 Tbsp ice water

For the Drizzle

2 Tbsp Silan (date syrup)

2 tsp fresh squeezed lemon juice