Autumn Pizza

Who doesn't like a good pizza?

And now that it's fall, I feel the need to incorporate autumn vegetables into everything. So, autumn pizza it is!

Ingredients
Olive oil Large Butternut squash
1 small Yellow onion, sliced
1 clove garlic, diced
Wheat tortillas
Basil pesto
Ricotta cheese
Parmesan cheese
Nutmeg Pepitas(or roasted pumpkin seeds)

1. Slice the squash in half lengthwise. Lightly oil a cookie sheet or glassware and place squash face down. Cook at 375 degrees for 45-60 minutes, until the "meat" is soft.
2. Meanwhile, in 2-3 tbsp olive oil, brown the onion and garlic.
3. Spread out the tortillas on a cookie sheet. Spoon 2-3 tbsp pesto across each tortilla. Top with cooked garlic and onions.
4. Once squash is soft, spoon out the guts (the yucky looking pulp with the seeds)and discard. Spoon out the rest of the 'meat' and spread by tbsp-ful evenly over the tortillas. Top with dollops of ricotta, and sprinkle on Parmesan, pepitas, and nutmeg.
5. Bake at 350 degrees for 10-15 minutes, until tortillas are crispy. Slice and serve.