Sautée shallots, garlic, mushrooms, kale, and chard. Sprinkle butternut squash and carrots with olive oil, salt and pepper, and roast in oven until tender. Mix all together with some parsley, Gorgonzola, and pancetta if you are of the carnivorous persuasion. Spoon into prepared galette dough or pie crust, fold over edges, wash with egg whites, sprinkle with grated parmigiano-reggiano, and bake at 400' for 30-40 minutes. Let cool before serving.