Tonight, I posted a photo on Instagram of my dinner – a squash pizza. I got so many comments on Facebook and Twitter asking for a recipe. So, I decided to post it here on the ol’ blog. This is an adaptation of a pizza I had at a bridal shower a couple of weeks ago.
You should know, I don’t measure anything. So the quantities listed below are guestimates.
- Butternut squash
- Sea Salt
- Grapeseed oil (EVOO would work, too)
- Your favorite pizza crust (I used a piece of Naan bread)
- White onion
- Fresh Garlic
- Mozzarella cheese
- Gorgonzola Cheese
- Preheat oven to 400F.
- Wash, peel and slice the squash (see note below). Line a baking sheet with foil and spray the foil with cooking spray (I use canola oil spray). Place sliced squash on pan. Drizzle or brush a little oil on the squash and sprinkle sea salt and pepper on top. Bake for about 15 minutes.
- While the squash is baking, it’s time for onions and garlic. I caramelized the onions with some freshly pressed garlic and some grapeseed oil (see note below)
- Once you remove the squash from the oven, increase the temperature to about 450F.
- Prepare your favorite pizza crust (I went the easy route and used a piece of Naan bread). You could brush a little oil on it, but I found that there was enough oil from the squash and onions, so the extra wasn’t needed.
- Top your crust with the squash, onions, a sprinkle of mozzarella and gorgonzola and bake for 5-6 minutes. (I used approx. 1/8 – 1/4 cup of each cheese)
- I live alone, so I make a lot of meals for one (or two if I want lunch the next day).
- I halved the squash, peeled it and scooped out the seeds. I cut half of it up into cubes, blanched and froze the cubes for later use. The remaining half I sliced thin (about 1/4 to 1/2 inch thick) for this recipe. If you were making this for a family or some type of gathering, you might use the entire squash.
- I caramelized three small onions along with about five garlic cloves. I only used a small amount for the pizza and have the rest for leftovers.