Instructions:

1. 1. Preheat oven to 400 degrees.
   2. Add cubed butternut squash and garlic to a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with sea salt, pepper and a pinch of cinnamon and chili powder. Toss to coat.
   3. Bake for 20-25 minutes or until soft.
   4. While the veggies roast, caramelize the onions. Heat a large skillet with high sides over medium-high heat with butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. When done turn off burner and set aside.
   5. When veggies are done roasting, transfer to a blender or a food processor and add remaining tablespoon of olive oil and maple syrup. Blend until smooth. Adding a touch of water to adjust if consistency is too thick. You want the texture to be spreadable, but not too liquidy that it won’t hold it’s shape.
   6. With naan bread, spread the butternut squash sauce down as a base for the pizza.
   7. Top with caramelized onions, kale, parmesan cheese, gorgonzola cheese and pine nuts.
   8. Turn oven up to 425 and bake pizzas on rack for about 10-15 minutes, or until edges of naan are getting crispy and cheese is melted
   9. Slice, serve and eat up all the deliciousness!

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