Autumnal acorn squash and habanero chile oil are the stars of this fall pizza, with pickled red onions, cilantro and quesillo rounding out its flavors. 

Ooni’s U.S. headquarters are based in Austin, Texas, giving us access to some wonderful Mexican restaurants. For this recipe, we took our cues from the kinds of seasonal and surprising dishes that Food and Wine’s Best New Chef Fermín Núñez (@chiefnunez) turns out at his buzzy nearby restaurant, Suerte . Here, we created a pizza that combines peak season produce with tried-and-true Mexican flavor combinations. Roasted acorn squash and quesillo — a Oaxacan cheese that’s salty and stringy, and bears some resemblance to fresh mozzarella — serve as the creamy base. Cilantro, pickled red onions and a habanero chile oil straight from Suerte’s playbook are the post-bake garnishes that bring everything together. 

If you can’t find quesillo in your grocery store, local Latin American market or online, sub in fresh mozzarella or Monterey Jack, which will mimic quesillo’s melty goodness. 

The best time to find acorn squash is late fall to early winter. Look for a squash that’s mostly green, heavy and smooth. A bit of orange on the outside is good, but a squash that’s too orange indicates overripeness. If you find great squash, but aren’t quite ready to make this pizza, store it for up to two months in a dark, dry and cool place like a pantry or cellar.