Autumnal Squash Pizza from PLANTLAB by Matthew Kenney

Ingredients

• 2 garlic cloves, whole
• 12–18 sprigs thyme
• 2 pounds butternut squash, cubed
• ¼ cup fresh sage, packed
• ⅔ cup raw pepitas (pumpkin seeds)
• Sea salt, to taste
• 1 clove black garlic, crushed
• Cornmeal or 00 flour
• ⅓ cup olive oil
• 1 tablespoon olive oil
• 1 pinch pepper
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1½ teaspoons salt
• Olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 medium-to-large spaghetti squash
• 1 cup vegetable stock
• Sea salt
• 1 cup packed flat leaf parsley