Preheat oven to 400° F. and line a baking sheet with foil. Dump the butternut squash onto the pan and drizzle with olive oil, salt and pepper. Toss until coated and then place it in the oven and bake for 18-20 minutes or until fork tender. Once the squash is finished roasting, turn the heat up to 500° F.

While the squash roasts, heat a non-stick skillet over medium-high heat. Spray with cooking oil and add in the Italian sausage with the casing removed. Use a wooden spoon or spatula to crumble the sausage. Once it's cooked through, remove it from the skillet and onto a plate lined with paper towels to soak up any excess grease.

In a small bowl combine the ricotta, spices, herbs, and season with salt and pepper. Stir together until combined.

Remove the squash and foil from the baking sheet and add enough olive oil to the pan so that the bottom is coated. Place the pizza dough on the pan and use your hands to stretch and form it into a oval or rectangle.

Spread the ricotta mixture evenly over the top of the dough. Sprinkle on the mozzarella and Parmesan, then top it with the crumbled sausage and roasted squash. Sprinkle on the pepitas and bake for 10-12 minutes or until the cheese is melted and the crust is golden brown. Top with extra chopped herbs if desired and serve.