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You may be all about pumpkins right now, but it’s our culinary duty to remind you that many other delightful vegetables are also at their peak. High on our list: butternut squash, mushrooms and fennel. And as it happens, this trio makes for an excellent pizza-topping combo. We start by roasting the veggies, then we pile them onto store-bought dough covered in creamy ricotta cheese (no red sauce or mozzarella here). Add a sprinkle of black pepper, fresh rosemary and Parmesan, and you’ve got a dinner that’s totally in season.
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