• 1 pack Turano Pinsa Crust
• 1 cup Squash Puree (See Recipe Below)
• ½ cup roasted squash (See Recipe Below
• ½ cup Goat Cheese Crumbles
• ½ White Onion, julienned
• 1 tbsp Butter
• 1 tbsp Chopped Parsley

Roasted Squash + Puree:
• ½ Butternut Squash
• 1 tsp Kosher Salt
• ¼ cup Heavy Cream
• 2 tbsp EVOO

① Heat the oven to 450°F
② Use a peeler to remove the skin from the squash. Dice the squash into ½” pieces. Toss the squash with the EVOO and salt. Transfer to a lined baking sheet and bake until fork tender, about 20 minutes. Set aside ½ cup of the roasted squash. Transfer the remaining squash to a blender or food processor along with the heavy cream. Blend until smooth, adding additional cream or water if necessary
③ Sautee the onion in butter over medium heat until golden brown, about 15 minutes
④ Remove both Pinsa Crusts from the packaging
⑤ Spread the squash puree evenly over both crusts, leaving a slight ½” border
⑥ Top the Pinsa Crust with the diced squash, onions, and goat cheese
⑦ Bake directly on the oven racks 5-7 minutes until the cheese has melted and the Pinsa Crust is crispy on the bottom
⑧ Sprinkle parsley over the crust after removing from the oven