Gluten-Free, Vegan, Serves 4

• 1 Gluten-Free Pizza Crust
• 1/3 Cup Olive oil
• 4 Cups Butternut Squash cubbed
• 1 Tbsp Agave Syrup
• 1/4 tsp Cinnamon
• 1 tsp Chili powder
• 1/2 tsp Cumin
• 1 Cup Apple Cider
• Large Chipotle chile minced
• Red onion minced
• 1 Tbsp Vegan butter
• Small Apple thinly sliced
• 6 oz Vegan Sharp Cheddar Cheese shredded
• 2-4 oz Vegan Blue Cheese crumbled
• 1 Large bunch Fresh Sage
• Roasted Pumpkin Seeds

Directions:

Preheat the oven to 425 degrees F. In a small bowl whisk together 2 Tbsp oil, 1/2 tsp chili powder, cinnamon, syrup, salt, and pepper. Spread veggies out in a single layer over one-two baking sheets. Drizzle oil mixture over veggies and toss. Roast until tender about 20-25 minutes stirring halfway. Remove and set aside. While veggies roast saute onions in a skillet with 1 Tbsp oil and butter. Once the onions soften slowly add in the cider stirring frequently until the cider has evaporated. Combine in a small bowl chile peppers, oil, chili powder, cumin, salt, and pepper. Onto pizza crust spread pepper oil mixture evenly over top. Add onions and half of the butternut squash. Add cheddar then apple slices, remaining butternut, and blue cheese. Bake for 25-30 minutes or until melty and gooey. Remove from the oven and top with sliced fresh sage and pumpkin seeds.