In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)

To make the squash, heat the oven to 425 degrees F. Line a baking sheet with foil and add the cubed squash. Toss with the olive oil, salt, pepper and nutmeg. Roast until fork tender, about 30 to 35 minutes, tossing once or twice during cook time.

Once the squash is finished, let it cool slightly then transfer it to a food processor. Puree it with the garlic until whipped and smooth. Stream in the cream and parmesan cheese. It will be thick!

I like to brush the edges of my pizza dough with olive oil. Spread the squash base on the pizza dough. Top with the mozzarella, parm and delicata squash rounds (or half moons!). Top with the sage.

Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and sprinkle with extra sage and parmesan if you wish!