In a word - Amazing. Loaded with flavor. I carmelized red onions with a little bit of balsamic and sugar instead of baking them and put it on top of the roast squash. Instead of parm (which I will still try), I used a light (!! - too much would overpower the delicate squash flavor - !!) sprinkling of cheddar and blue cheese. WOW, it kicked it up a notch. I made this with Trader Joe's whole wheat pizza crust which made 2 9in pizzas, and in the last few minutes of baking, I slid them off the tray and baked it right on the oven rack to get it nice and crispy. I also added some julienned bresaola - a cured Italian meat, like prosciutto, except made from beef and not pork. It added a nice bit of salt to the savory and went great with the blue cheese. Awesome.
This pizza was delicious! A few things: -boil butternut squash for a few minutes to make chopping/peeling easier before putting it in the oven. -adding tons of olive oil and garlic to the pizza crust is a must -added feta cheese crumbles to kick it up a notch Next time, I'm going to make a creamy sauce out of cream, melted asiago, garlic, and onion for the base to build some flavor.
Delicious. I followed other reviewers' recommendations and roasted the squash mixture with a little balsamic vinegar. I used Trader Joe's garlic and herb pizza dough. It was fabulous and healthy to boot. Even my steak-and-potato-eating husband raved about this pizza!
Great pizza and easy to make. It was sweeter than I realized it was going to be - probably from the butternut squash. We didn't measure out the Parmesan cheese and just sprinkled on as much as looked satisfying. Extremely tasty. I'll be making it again.