Preheat the oven to 425°F (to roast squash and toast naan). Start prep when the oven comes up to temp! In Step 1, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Wash and dry all produce.* Finely chop 2 tsp sage leaves (dbl for 4 ppl). On a baking sheet, toss squash, half the sage, 1/2 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes. (NOTE: Reference heat guide in Start Strong) Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.

Meanwhile, heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.

In the same pan, add 1/2 tbsp oil (dbl for 4 ppl) then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, and stir in 1 tbsp vinegar (dbl for 4 ppl). Set aside.

Meanwhile, in a small bowl, stir together ricotta and remaining sage. Season with salt and pepper. On another baking sheet, arrange naan. (NOTE: It's ok if they overlap! For 4 ppl, bake 4 naan at a time in 2 batches.) Divide ricotta mixture between naan. Toast in the middle of the oven, until golden-brown, 6-7 min.

Top toasted naan with roasted squash and caramelized onions. Sprinkle over toasted pepitas. In a medium bowl, toss arugula with remaining vinegar and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.

Divide pizzettes and arugula salad between plates.