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

While the squash roasts, heat olive oil in a skillet over medium-high heat. Add diced red onion and sauté for 3-5 minutes until translucent. Set aside to cool.

Lower oven temperature to 350°F (175°C). Line a baking sheet with parchment. Roll out chilled dough into a ¼-inch thick circle, about 12-14 inches in diameter.

Spread Boursin cheese on the bottom of the dough, leaving a 1-inch border. Layer roasted butternut squash and sautéed onions over the cheese, and top with sage leaves.

Fold the dough edges over the filling, overlapping to create a crust. Brush with heavy cream, sprinkle with Parmesan cheese and black pepper.

Bake for 45-50 minutes until the crust is golden brown. Let cool for 5-10 minutes before slicing and serving warm.