1 whole-wheat pizza crust
1 c. fontina cheese
1/2 Romano cheese
1 onion
1 tbsp. butter
1 butternut squash
1 bunch fresh parsley
1 tbsp. olive oil
1 tbsp. nutmeg
Salt and pepper to taste
Cut the butternut squash into small cubes. Spread on a cookie sheet and cover with olive oil, salt, pepper, and nutmeg. Roast at 450° until squash starts to brown. Drizzle pizza crust with olive oil. Cover with small cubes of fontina cheese. Slice onion thinly and sauté with butter, salt, and pepper until soft and brown. Add to pizza, along with cubes of butternut squash. Add grated Romano cheese and chopped parsley. Bake at 450° for 8-10 minutes.
