Preheat oven to 425 degrees.

Toss cubed delicata squash with a light drizzle of olive oil, salt and pepper on a sheet pan. Roast in the 425 degree oven for 15 minutes.

While the squash is roasting, combine diced onion and sausage crumbles into a pan with a light drizzle of olive oil. Sauté in the pan until the onions have softened and begin to caramelize, and the sausage is browned and cooked through.

In a small food processor, pulse together the goat cheese, pumpkin puree and honey until combined.

Place the flatbread crust on a baking sheet and spread the pumpkin-goat cheese mixture on top, leaving a 1/2" crust border around the edge of the flatbread.

Add crumbled sausage, onions and roasted squash to the top of the flatbread before cooking in the 425 degree oven for 10 minutes.

Remove when the flatbread crust begins to turn golden brown, top with fresh chopped sage leaves before slicing and serving.