Preheat oven to 400 F
Dough: In a bowl, whisk both flours and salt
Cut butter and add, beat until pea-size pieces, then add egg and milk
When dough forms, place on plastic wrap and press into a flat disk, chill for 1 hour (at least)
Toss sliced butternut squash with a little olive oil
Place on baking sheet and roast for 10-15 minutes, or until partially cooked
In a bowl, mix ricotta, rosemary, salt, and black pepper; set aside
Toss sliced apples with a little olive oil
After dough is chilled, roll out to a 12" circle (roughly)
Spread ricotta mixture in the middle of the dough (not to the edges)
Add on top the butternut squash and apples Place in a flat layer, overlapping the squash and apples Sprinkle with black pepper; Bake for 20-30 minutes
5-10 minutes before the crostata is done, sprinkle on parmesan cheese