Mushroom & Squash Pizza

INGREDIENTS

1/2 buttercup or acorn squash, seeded
2 Tbsp butter
1 onion, chopped
3 cups sliced mushrooms
1/2 tsp dried thyme
1/4 tsp dried sage
Pinch of sea salt
Pinch of pepper
2 Tbsp vegetable broth
1 12-inch unbaked pizza crust
1-1/2 cups shredded old cheddar cheese

DIRECTIONS

Place squash, cut side down, on small foil-lined pan; add 1/4 inch (5 mm) water to pan. Bake in bottom third of 375 Fahrenheit (190 Celsius) oven for about 30 minutes or until tender. Let cool; peel and cut into bite-size cubes. You should have about 2 cups of squash cubes.

Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring often, for about 8 minutes or until softened. Add sliced mushrooms, thyme, sage, salt, and pepper; cook, stirring often, for about 5 minutes or until mushrooms are softened and liquid is evaporated. Remove from heat; stir in broth. Add cubed squash, tossing gently to combine.

Place pizza base on 12-inch (30 cm) round pizza pan; spoon mushroom mixture on top. Sprinkle with cheese. Bake in bottom third of 500 Fahrenheit (260 Celsius) oven for about 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.