Butternut Squash Pizza

This was really good and only used a few simple ingredients. If you like butternut squash, I highly recommend you try this....go....now. I didn't follow these directions exactly because I used the cooking directions on the pizza dough instead. I didn't raise the oven to 450 degrees either...glad I didn't because it probably would have burned otherwise.

1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3 tbsp. olive oil
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
1 1-pound package refrigerated pizza dough
1 tbsp. cornmeal
1 tbsp. fresh thyme leaves
1/2 cup fresh ricotta

Heat oven to 400 degrees F. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

Increase oven temperature to 450 degrees F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.