Whether a butternut or Acorn squash, maybe even a cooking pumpkin, this recipe works great.
Cut and de seed the squash. Spray with Olive Oil Misto, and roast in oven or barbecue for 45-60 minutes or until done - soft entry of fork in flesh.
While the Squash is cooking, you can caramelize two yellow onions in olive oil; two Portobello mushrooms or 6-8 button mushrooms which are large at this time of year (or at least where I am).
Add seasonings of sage, salt and pepper to mushrooms and onions. Cook slowly and stir when needed, not too often to allow caramelization to occur.
Once the Squash is cooked, let cool until you can work with it.
Peel off skin, or scoop out flesh into a food processor. Add spices... some people like the "pumpkin spices of the season" others prefer savoury spices. I added salt pepper, Italian spice and a good dash of chipotle flakes, and 3 large cloves of garlic.
I use dough from a bread making recipe and it is ready when everything else is, in about an hour. The crust is left up to you.
Dough rolled and placed in a pan, Spoon pureed squash onto dough, spread evenly. You can have it thick or thin, but squash has a big yield, so be prepared to have left overs that can be put into your morning oatmeal.
Dough, squash puree; next come the carmelized mushrooms and onions, some sliced green onions, thinly sliced fresh ginger, feta crumbles and perhaps some asiago or mozzarella.
Bake at 400 degrees for about 15 minutes, pending thickness of dough, amount of sauce etc. Check the bottom of your crust for desired doneness.
A second pizza is made with Sundried tomatoes, Garlic Scapes, Onions, Red Peppers, Jalape帽o peppers chopped small, fresh Basil and Mint. A light coating of Asiago cheese topped it off.
My pizza dough has Tumeric and Italian herbs in it. The photos are coloured appropriately.
Its always good to let pizza sit for 5 minutes before cutting. Don't worry about the pizza losing heat.
Cut into what ever shapes suit your eating and enjoy.