Tasty Tuesday: Butternut Squash + Sage Pesto Pizza
Okay, it may be obvious I have an obsession with pizza. First I tell you about Southwestern Pizza then introduce you to the pizza I ate my weight in this summer, Grilled Zucchini & Corn Pizza, and then I showed you how to make No Knead Whole Wheat Pizza Dough. There is a lot of pizza in my life and I am totally okay with that.
I love pizza because it’s easy to make the dough at the beginning of the week then just throw whatever toppings on and bake. It’s totally a lazy night dinner that allows you to eat good food with new flavors each time if you want. Simple and diverse, plus it can be really cheap. And who doesn’t like pizza anyways?
I have had a hard time saying hello to fall, but with the weather finally saying goodbye to the heat and the sun going to sleep earlier, I have finally been able to start to embrace it. Also, once I laid eyes on this recipe, I was ready to dive right in to fall foods. I have a huge love for sage, so a sage pesto is a dream come true, then add butternut squash, caramelized onions, parmesan and goat cheese… please, sign my up. This pizza screams fall and your taste buds screaming for more. You may want to invite some friends over to help you eat it, just so you don’t eat a whole pizza. But I won’t judge you if you do devour the whole thing.
Butternut Squash + Sage Pesto Pizza
Recipe from HowSweetEats.com
You will need:
1 batch of your favorite pizza dough
2/3 cup fresh sage leaves, torn
2 tablespoons toasted pine nuts
2-3 tablespoons olive oil
2 teaspoons finely grated parmesan cheese
1 1/2 cups tiny-cubed butternut squash
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/2 red onion, thinly sliced
4 ounces parmesan cheese, freshly grated
8 ounces goat cheese, sliced and crumbled
Prepare your pizza dough. Preheat oven to 375 degrees F.
In a food processor, combine sage, pine nuts and finely grated parmesan cheese. Stream in the oil then set aside.
Heat a large skillet oven medium heat and add 1 tablespoon butter. Toss in butternut squash cubes, along with salt, pepper and nutmeg, tossing to coat. Cover and let cook for 10 minutes, stir, then let cook for 5-10 minutes more, just so the cubes are softened but not complete mush. Set aside.
In the same skillet, add another 1/2 tablespoon of butter and onions with a pinch of salt. Cover and let caramelize for 15-20 minutes, stirring occasionally.
To assemble pizza, spread 2-3 tablespoons of pesto all over dough. Top with half of the grated parm, then spread butternut squash on evenly. Add the onions on next. Then place the goat cheese over the pizza and sprinkle with remaining parmesan. Bake for 25-30 minutes.
What are your favorite pizza toppings?