Squash-based Pizza Sauce

Wash the butternut squash under running water and pat dry with a clean cloth.

Cut the squash in half lengthwise, then scoop out the seeds and stringy fibers using a sturdy spoon.

Place squash halves cut-side down on a baking sheet lined with parchment paper.

Roast in a preheated 400°F oven for 30 minutes, or until the flesh is very tender and easily pierced with a fork.

Remove from the oven and allow to cool for 5 minutes until safe to handle.

Scoop the roasted squash flesh into a blender or food processor, discarding the skin.

Mince the 2 garlic cloves finely and add them to the blender along with the squash.

Blend until completely smooth, scraping down the sides as needed to ensure even consistency.

Transfer the blended sauce to a saucepan and warm over medium heat, stirring occasionally for 2-3 minutes.

Season with a dash of salt and a dash of black pepper, then taste and adjust seasoning as needed.

Use the sauce immediately on pizza dough, or store in an airtight container in the refrigerator for up to 5 days.