Heat oven to 425°F. In medium bowl, combine squash, olive oil, brown sugar and pepper; toss to coat. Spoon mixture into ungreased 15x10-inch pan with sides.
Roast 15 to 20 minutes, turning occasionally, or until squash is light brown on edges and tender when pierced with fork. Set aside. Reduce oven temperature to 375°F.
Meanwhile, in 10-inch skillet over medium heat, cook bacon until almost crisp. Using slotted spoon, transfer bacon pieces to paper towels. Add onion and thyme to bacon drippings in skillet. Cook and stir onion over medium heat until onion is brown and softened, about 3 minutes. Remove from heat; stir in bacon.
Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough onto cookie sheet; press to 12x8-inch rectangle. Spoon onion mixture in 4-inch-wide strip lengthwise down center of dough. Top onion with butternut squash; sprinkle with Parmesan cheese.
With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling; press ends to seal. Brush with egg white.
Bake at 375°F 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into 6 slices.