Pre-baked PIZZA CRUST

2 1/2 c. BUTTERNUT SQUASH, cubed (I tried the fresh already cubed squash and it worked well!)
1 Tbsp. DARK BROWN SUGAR
SALT and PEPPER, to taste
EXTRA-VIRGIN OLIVE OIL
6 strips BACON, sliced crosswise in small pieces
1 ONION, sliced
1/2 c. GOAT CHEESE CRUMBLES
1 c. JALAPENO PEPPER CHEESE, shredded
10 ounce bag fresh SPINACH
1 SCALLION, thinly sliced

Preheat oven to 425°F.

On a roasting pan lined with foil, mix butternut squash, brown sugar, salt and pepper, and a drizzle of olive oil.
Roast for about 15 minutes or until squash is tender.

In a skillet, cook bacon pieces until browned.
Remove from skillet and set on a plate lined with a a paper towel.

In the same skillet, cook onions in the bacon fat for 8-10 minutes until lightly browned and caramelized.

Rinse spinach and put in a pot and place over medium heat for several minutes until wilted.
Remove from pot and drain in a collander pressing to extract any excess water.

Top pizza crust with part of the goat cheese and pepper cheese, butternut squash, bacon, onions, spinach and the remaining cheese.
Drizzle with a bit of olive oil and a grinding of fresh pepper.

Bake at 425°F for about 10 minutes or until the cheese has melted.

Garnish with sliced scallion.