Butternut Squash Pizza

I loooove butternut squash. I know it's available year round but it's really nice to eat it during fall, when it's chilly in the mornings and evenings and still warm during the day. I've replaced rice with it, I've made soup with it, I've even pureed it and use it as a pasta sauce. Here's another way to get your fill--pizza! 

It's a nice, fresh alternative to a heavy tomato-based pizza, and it's so, so tasty. It would be great as an appetizer or a dinner for two on a weeknight!

Butternut Squash Pizza
Adapted from a Food 52 recipe
2 to 3 servings

4 Tbsp. olive oil, divided
¾ lb. butternut squash, peeled, seeded and cubed
1 small white onion, thinly sliced
¼ cup apple cider vinegar
3 Tbsp. maple syrup
½ tsp. crushed red pepper flakes
Coarse sea salt to taste
1 12- to 16 oz.-container of pizza dough
1½ ounces Boursin cheese
¼ cup fully cooked ground turkey (optional)
Handful of arugula
Balsamic vinegar

Preheat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a heavy saucepan or Dutch oven over medium-high heat. Add the squash and saute until tender, 15 to 20 minutes. Remove the squash and set aside.
Return the saucepan to the stove over medium heat and the remaining 2 tablespoons olive oil. Add the onions and saute 15 minutes, until light brown. Add the vinegar and maple syrup and stir every few minutes until thick and reduced, 15 to 30 minutes.
Add the onion mixture to the squash and mash lightly, leaving some chunks. Add the red pepper flakes and season to taste with salt. Set aside.
Roll the pizza dough out onto a pizza stone or baking sheet in an even layer. Spread the butternut squash mixture evenly across the dough, then sprinkle with Boursin cheese. Add the ground turkey, if desired.
Bake 15 minutes, until the crust is cooked through. Dress with arugula and let wilt, then drizzle with balsamic vinegar before slicing and serving.