1 recipe pizza dough
2 cups butternut squash, 1/2 inch cubes
1 onion, thinly sliced
olive oil
butter
handful sage leaves, chopped
1-2 oz goat cheese (I used 1 oz)

Preheat oven to 350°F.

Prepare the dough. While it's rising, roast the squash: drizzle with olive oil and spread in a single layer on a rimmed baking sheet (I cover my sheet with foil to reduce the mess). Roast in the oven until tender, 30-45 minutes.

Meanwhile, heat about 1 tablespoon of olive oil and 1 tablespoon of butter in a large saute pan over medium heat. Add onion slices and stir to coat. Cook on medium to low heat, stirring occasionally, until caramelized, about 30-40 minutes.

Optional: turn the onions and squash out onto paper towel lined plates to soak up excess oil.

Raise oven temperature to 500°F and preheat pizza stone for about 20 minutes (if you have one).

Meanwhile, roll out the dough. If desired, place on a piece of parchment to make transfer to the oven easier (I cut the edges off the parchment so there's little overhang - it can burn in the hot oven).

Spread the onions over the dough, then sprinkle with chopped sage. Scatter the squash pieces over top, then the crumbled goat cheese.

Bake about 5-10 minutes, until crust is browned.