Preheat the oven to 350°F. Peel the butternut, remove seeds and cut into small chunks. Set aside 6/8 squash chunks.
Spread the rest of the squash on a baking sheet and season with olive oil and a little bit of ginger.
Bake in oven for 20 min or until brown and soft. Meanwhile, finely chop the onion and garlic. Put the 6/8 squash chunks you set aside in the microwave in a bowl with a little bit of water. Cover with plastic wrap and microwave for 5 minutes or until squash is tender. We use the microwave to save time so we can start preparing our crust that require a little bit of mashed squash. If we put all the squash in the oven, we have to wait 20 min until it’s baked to start preparing our crust. After your microwave squash is cooked, smash it into puree with a fork.
Place your dough on a baking sheet and roll the dough until you get a circle about ⅛ inch thick.