1 container pre-cut butternut squash (or cut a squash into small cubes)
1 lg. onion, sliced
1 sprig rosemary, leaves chopped
2 Tbls. butter
2 Tbls. olive oil, divided
6 strips thick cut bacon, diced
1/2 C. crumbled blue cheese
1 C. shredded mozzarella cheese
1/2 C. coarsely chopped walnuts
Preheat oven to 425°
Toss butternut squash cubes with 1 tbls. olive oil, salt & pepper and spread evenly on baking sheet. Roast about 15- 20 minutes(depending on size of cubes), until soft and golden. Set aside.
Place bacon on separate baking sheet and cook in oven while squash is cooking. Flip bacon halfway through cooking. Remove bacon from oven, drain on paper towel, dice and set aside.
Meanwhile, in large saucepan, heat butter and 1 tbls. olive oil. Add sliced onions and rosemary. Gently sauté onions until soft and caramelized. Set aside.
Slice ciabatta rolls in half lengthwise. lightly brush with olive oil and toast in oven to crisp them up a bit. Remove from oven. Top ciabatta with mozzarella, roasted butternut squash, onions and bacon. Sprinkle crumbled blue cheese and walnuts on top. Return to oven briefly to heat up pizza and melt the cheese.
Garnish with some chopped fresh rosemary, if desired, slice and serve.