Reheat oven to 400°F (200°C).Place butternut squash, olive oil, salt, pepper, and rosemary in a bowl and toss to combine.Spread the seasoned butternut squash out onto a baking sheet or roasting stone.Roast the squash for 12–15 minutes until tender and just starting to turn golden brown around edges.Remove the squash from the oven and set aside. Place a pizza stone in the oven and increase the temperature to 450°F (230°C).While the pizza stone preheats, shape the dough into a circle on a cornmeal-dusted pizza peel. Slide the dough onto the pizza stone in the oven and bake for 10–12 minutes until the edges are crispy and middle is baked through. Remove the pizza crust from the oven and let cool for 10 minutes.Once cooled, spread the hummus onto the crust. Top with the butternut squash, sliced apples, and sliced radishes.Garnish with the minced rosemary and serve.