I am well aware that squash is not currently in season, but my addiction doesn’t care. I am 100% totally, completely, and fully in love with the stuff! My favorite way to have it is roasted in a veggie salad, but in the interest of mixing it up, I thought I’d try a few new recipes this week.
Since one squash can be waaaaay too much for one person, I thought this was the perfect contender for some Party of One meals!
I was really craving pizza, but I wanted to incorporate my beloved squash in some way. Enter Butternut Squash Pizza! This idea was originally inspired by a recipe I saw a while back on one of Giada’s shows, combined with a caramelized onion pizza appetizer that I always make for Thanksgiving. I decided to go ahead and try my own version, and I was seriously pleased with the results!
Butternut Squash Pizza
1 pizza dough (homemade or store bought)
1 lower bulb of butternut squash, peeled and sliced into half moons
1 small onion, sliced
1-2 T. balsamic vinegar
1 T. Garlic Gold oil or Extra Virgin Olive Oil
1/4 cup Italian cheese blend
1/4 cup gorgonzola cheese
1/2 tsp. thyme
First off, I started with Jessica’s basic crust recipe. I really love making my own pizza dough. It’s so easy and inexpensive, plus you can customize it with your own seasonings. This one has Italian seasoning in it, which goes really well with the squash.
I divided the dough in half and froze the other half for another meal.
Then, I peeled and cut up my squash. I sliced the lower part (bulb) into half moons and cut the rest into 1 inch pieces to use for other recipes.** Seasoned with some balsamic and a little S&P, the half moons went into a 400* oven along with some sliced onions to caramelize.
**At the same time, I roasted the 1 inch pieces of squash, seasoned with olive oil, S&P, and crushed thyme so they would be ready for other recipes later on this week.
After about 20 minutes, I put the pizza dough into the oven with the veggies and baked everything for 10 minutes more.
When the dough was par-baked, I took everything out and lowered the oven heat down to 375*. Then, I brushed the crust with a little Garlic Gold oil and sprinkled Italian cheese over the top. Then, I added the squash and onions, plus a few sprinkles of gorgonzola and a little crushed, dried thyme.
Back into the oven for 25 minutes at 375* and you’ve got butternut bliss!
Perfectly caramelized veggies, herb-y crust, and melty cheese . . . heaven!
I dominated this puppy. Not that there was anyone to compete with me, but anyway . . .
I do have some leftovers, but I don’t think I’ll be too sad having this again for lunch tomorrow!
Served up alongside some rich Chapel Vineyard Cabernet . . .
A few months back, I joined Laithwaites wine club. Best decision ever! My introductory case included 15 bottles for only $90–with shipping! Holy great deal! The best part is, they send you an email before your case ships, so you can pick and choose which wines you want–all red, all white, or a mix. And if you aren’t ready for your next case yet, you just call them, and they hold it until you are ready. How nice is that?!? I have been so happy with all of the wines, too. I would highly recommend it!
Well, hey there pretty girl!
Mmmmm . . . cabernet makes life so much better! And this cabernet in particular is absolutely delicious. I tend to be a little picky with my wines, as my parents and their expensive taste has turned me into a bit of a wine snob! But I seriously enjoyed this wine. It’s a Chilean Cab with a great rich flavor. Lots of dark fruit and a little spice. Perfection with this pizza!
I’m off to snag another piece of pizza! I can’t stay away! Hope Monday wasn’t too tough on ya!
What’s the best deal you’ve found recently???
P.S. I just looked in the mirror, and I have a wine mustache. Who am I???