butternut squash pizza

This was a great fall recipe. First I had Mark finish roasting the squash while I was at work. He cut up one butternut squash and 1 red onion in to 1 inch chunks, and placed on a baking sheet, sprinkled with oil, then some salt and pepper, and lastly roasted at 400 for 20 minutes. This was done by the time I got home, so I finished it up by taking out some pizza dough, sprinkling the squash and onions over it and then dolloping a lot of ricotta (vegan) over the pizza. This was baked at 450 for 25 minutes. Super sweet and tasty!