If you have some cooked winter squash sitting in the fridge, this is a good use for it. Or cook a medium acorn or similarly sized squash. Squash, onions, garlic, feta, and sage are all easily available from local sources right now.
1 Tbsp olive oil
1 medium onion, thinly sliced
6 cloves garlic, minced
1 tsp lemon juice
1-2 tsp crumbled dried sage or 1 Tbsp minced fresh sage leaves
½ tsp salt
¼ - ½ tsp freshly ground black pepper
1 ½ -2 cups cooked winter squash, mashed
1 14-inch pizza crust
¾ - 1 cup crumbled feta cheese
3-4 ounces shredded mozzarella (optional)
Preheat the oven to 450˚.
Heat the olive oil in a heavy skillet. Add the onion and garlic and sauté until the onion is translucent but still slightly crunchy, 4-5 minutes. Stir in the lemon juice, sage, salt, and pepper, and sauté another 2-3 minutes, until the lemon juice is mostly evaporated.
Spread the mashed squash evenly over the pizza crust. Top with the onion and garlic mixture. Spread crumbled feta over everything. If desired, top with shredded mozzarella.
Bake for 15-20 minutes, until the crust is crisp and the feta and onions begin to brown.
Variation: Substitute 2 tsp oregano and ¼ - ½ tsp red pepper flakes for the sage.