Peel and cube the butternut squash then roast in the oven at 220°C/425°F/gas mark 7 for approx. 30-40 minutes.
Meanwhile, sprinkle the brown sugar over the chopped onions in a separate dish and cook in the oven until golden (approx. 15 minutes).
Once cooked, blend the butternut squash with a cup of still water. Add a drizzle of authentic Italian extra virgin olive oil and a pinch of Himalayan pink unrefined salt.
Add the butternut squash sauce to the pizza base with a handful of fresh baby spinach, a drizzle of authentic Italian extra-virgin olive oil and a pinch of fresh oregano. Add the caramelised onions.
Put the pizza in the oven and cook for approximately 2 minutes at 500°C/900°F (or as close as possible). Cook for longer if at a lower heat.
Finish with fresh leaves of radicchio rosso, sundried tomatoes, pine nuts and pumpkin seeds.