Winter Squash and Sage Pizza
[Vegan, Gluten-Free]

To Make the Sauce:

1. Preheat the oven to 400°F. Line a baking sheet with parchment. Toss the butternut squash cubes with a drizzle of coconut oil, salt, and pepper. Arrange in a single layer on the baking sheet and cook for 30 minutes, until fork tender.
2. Chop the bottom off of the head of garlic. Drizzle with olive oil and wrap up in aluminum foil. Cook for 40 minutes.
3. Combine squash and 6 medium cloves of garlic together in a blender or food processor. Purée until smooth. Set aside.

To Make the Sage:

1. Heat the coconut oil over medium-high heat. When hot, add sage leaves in a single layer and let fry for 15-30 seconds until crispy. Remove leaves onto a paper towel-lined plate so excess oil can drain. Set aside.

To Make the Cashew Cheese:

1. Combine all ingredients in a high-speed blender and blend until smooth.

To Assemble:

1. Bake pizza crust according to package directions. Preheat oven to 400°F. Spread the butternut sauce on the pizza and bake for 10-12 minutes. Remove from the oven and add arugula, dollops of cashew cheese, crispy sage, and drizzle with balsamic reduction.