Butternut Squash, Cherry & Camembert 'Squizzas'

I had a difficult time coming up for a name for this recipe.What I've done is taken thin slices of butternut squash, roasted them for a spell, and topped them with a sweet-salty mixture of cherries and cheese, the latter of which melts during a short return to the oven. I wanted something a little more sophisticated than 'squash rounds.' But calling them pizzas seemed misleading. I put this puzzle to a dear friend and fellow foodie, who suggested the very apt term 'squizzas.' For, in a sense, they are similar to pizza—the versatile, slightly sweet butternut lends itself to a wide range of toppings. And now they're as fun to say as they are to eat.

The recipe is very simple, although the slicing takes patience and a mite of caution, as the squash's flesh can seem reluctant to release a halfway-embedded knife. I left the squash skin on, being rather fond of its taste and texture. Skinning adds a couple additional minutes to the prep time. But the cherries and Camembert—stand-ins for the pizza's tomato and mozzarella, if you will—chop up quickly.  Because the squash and cherries are both quite sweet, the cheese provides a necessary savory element. The luscious, buttery nuggets of Camembert melt to near transparency. I do encourage experimentation with a variety of cheeses though. Brie would provide an excellent substitute.

Butternut Squash, Cherry & Camembert 'Squizzas'
Ingredients:
1 large butternut squash, neck sliced into spheres about 1/4-inch thick (when you reach the seeds, scoop them out and discard, and slice up the remaining section of squash into rings. I roasted this squash as well, but saved them to eat another day, since they wouldn't hold the toppings).
2 TBSP olive oil
1 cup cherries, pitted and roughly chopped
1/2 cup cubed Camembert cheese (or a soft cheese of your choice)

Directions:
--Preheat oven to 400 degrees F. Coat two 13 x 9-inch pans with the olive oil. Place rounds on pan; the edges can overlap slightly, but they shouldn't be too crowded. Bake for 30 minutes.
--Mix together cherries and cheese. Remove squash from oven and sprinkle about 2 TBSP of the cherry mixture on top of each sphere of squash. Return to oven and cook until cheese is beginning to melt and squash is soft when poked with a fork, about 11 minutes. Makes approximately 16 rounds.