2 cups peeled and cubed butternut squash

1 poblano chile, seeded and chopped

1 small red onion, chopped

1 1/2 tbsp olive oil

3/4 tsp ground cumin

1/2 tsp paprika

1/4 tsp ground cinnamon

1/4 tsp kosher salt

1/8 tsp cayenne pepper

1 cup pizza sauce, divided

1 cup shredded mozzarella, divided

1 cup shredded provolone, divided

1 cup shredded white cheddar, divided

4 naan flatbreads

Queso fresco, for garnish

Fresh cilantro, for garnish

Roasted pepitas, for garnish

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Preheat oven to 425°F (220°C).
Toss butternut squash, poblano, and onion with olive oil, cumin, paprika, cinnamon, salt, and cayenne. Spread on baking sheet and roast 20–25 minutes, stirring once, until tender and caramelized.
Place naan flatbreads on a separate baking sheet and spread each with pizza sauce.
Sprinkle each with half the mozzarella, provolone, and cheddar.
Distribute roasted vegetables evenly over the flatbreads.
Top with the remaining cheese.
Bake 10–12 minutes until cheese is melted and bubbly.
Garnish with crumbled queso fresco, cilantro, and pepitas before serving.

Swap naan for pizza dough or cauliflower crust.

Replace poblano with roasted red peppers for milder flavor.

Use cotija instead of queso fresco for a saltier topping.

Pre-bake naan 2–3 minutes before topping for a crispier base.

Grill pizzas over medium heat instead of baking if desired.