Soak the cashews in 1 C. (250 ml) of filtered water for at least 30 minutes. Get the onions started (see below) while they are soaking. Drain the cashews, reserving the water.

Put the cashews along with the peeled garlic and all the other ingredients into your blender. If you have a high-speed blender with a tamper, use the tamper. If not, you'll have to stop fairly often and scrape down the sides to get everything to blend. Add just enough water, if needed, to get it to blend to a thick, smooth, creamy sauce.

Spread it on the pizza crust, adding your prepared toppings. Bake about 15 minutes until the cheese sauce starts to darken.

Put the cashews for the pizza sauce in water to soak (see recipe below). While they are soaking...

Peel the onion, cut in half, and cut into the thinnest slices you can. Heat 1 T. (15 ml) olive oil in a cast-iron skillet or saute pan over medium heat. Add the onion, stirring until coated with oil. Turn down the heat a little and cook about 30 minutes, stirring occasionally until tender, golden, and caramelized.

Preheat oven to the temperature indicated on your crust package, usually 375F/190C/gas mark 5. Place a pizza stone in the center of the oven if you have one. Cut a piece of parchment paper a little larger than the pizza. (You can use a baking sheet if you don't have a pizza stone.)

Thinly slice the roasted squash pieces.

Thinly slice the sage leaves into ribbons.

Make the smoky pizza sauce (recipe above). Spread the sauce on the pizza crust, and top with squash, caramelized onions, and sage ribbons.

Put the pizza on the parchment and set it on top of the pizza stone or baking sheet. Bake for about 15 minutes, rotating once, until golden and melty.