Preheat oven to 400 degrees.

To make the butternut squash puree, cut butternut squash in half, remove the seeds, and place flesh side up on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in oven for 45-60 minutes until fork tender. Remove from the oven and let cool slightly. Scoop the flesh out of the skin and into a food processor with unsalted butter and nutmeg. Blend until smooth.

Roll out pizza dough into a 12-inch round and place on a parchment lined baking sheet. Prick the dough all around with a fork and par-bake for 6 minutes

Tear mushrooms into small pieces, and sauté them in a dry, hot pan for 2–3 minutes to draw out moisture. Then add olive oil and salt, cooking until the edges of the mushrooms brown slightly.

Top the par-baked pizza crust  by adding the butternut squash puree, smoothing it out over the crust. Add mozzarella, mushrooms, torn pieces of prosciutto, and a sprinkle of parmesan over the pizza. Make 3 wells for the eggs. Add an egg into each well being careful not to crack the yolk.

Place pizza back in the oven for 13-15 minutes, until the egg whites are set.

Drizzle with hot honey and Maldon salt.