• Thaw dough overnight in the fridge, or for two hours on the counter.  

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• Line a sheet pan with parchment paper. Layer butternut squash evenly across the pan. Roast butternut squash cubes  with onion, salt, pepper and olive oil until soft. Cooking time will vary depending on the size of your cubes.

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• Divide dough into small pieces and stretch the pieces over the back of your muffin pan.

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• Bake 4-5 minutes on 400 degrees to par-bake the cups. Remove cups from the pan to cool on a wire rack.

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• When squash is soft, mash well or puree with more olive oil until a smooth consistency. (Optional- use vegetable broth to help thin the squash sauce instead of olive oil)

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• Add squash, feta cheese and fresh rosemary in layers to your pizza cups. Bake an additional 4-5 minutes to brown the cheese. Serve immediately.​​