Preheat the oven to 425° F.

Peel and cut the butternut squash into 1 inch cubes and place on a baking sheet.

Toss the squash with 1 teaspoon of olive oil, coating each piece.

Season the squash with salt and pepper.

Roast the squash for 20 minutes until soft and slightly caramelized.

Thinly slice the onions.  Melt butter in a non-stick skillet over medium-high heat and add the onions.  Cook the onions over low to medium heat for 20 to 30 minutes until soft and caramelized.  Season with salt and pepper.

Slice the garlic and add to the pan with the onions to infuse extra flavor.

Spread a thin layer of ricotta cheese over each flatbread.  Top with shredded mozzarella cheese, then 2 tablespoons of caramelized onions, 2 tablespoons roasted squash and 1 tablespoon chopped hazelnuts for each pizza.  Bake for 10 minutes at 415° F.

While the pizzas are baking, heat 1 tablespoon butter in a non-stick skillet.  Add the sage leaves.  Sprinkle the sage with sugar and fry until crisp.

Once the pizzas are cooked, remove them from the oven, drizzle with honey, then top with the chopped kale and candied sage.

Serve with balsamic glaze if desired.