Have you guys noticed that I have been obsessed with roasting things recently? There was the Roasted Jalapeño Hummus, and the Roasted Sweet Potato & Plantain Burritos. I’m not sure why this roasting obsession has started (except because delicious caramel flavours happen in the oven), but apparently even when I think of pizza, I think of roasting. Roasted Butternut Squash Pizza. I mean, really. Look at that colour.
Just two slices of this baby will get you 187% of your vitamin C for the day. Who knew that eating pizza would be good for a cold! What’s that old saying… A pizza a day will keep the doctor away. Something about that sounds not quite right, but I like it!
Regardless of the health benefits, butternut squash is such an awesome veggie. It’s lightly sweet like a sweet potato, but a little more chilled out. In this recipe I roast the butternut squash along with onions and garlic cloves. Then I blend the squash up so that it becomes a silky, ridiculously yummy spread. If you don’t want to go the pizza route, you could even use this as a dip, or to spread on crostini. I then top the pizza with some sage leaves for a little badda bing badda boom, and hello luscious appetizer pizza!
I call this an “appetizer pizza” because it just really tastes that way. It doesn’t have the hearty whole meal feeling to it. The light, sweet, and buttery texture makes it perfect for grabbing a slice at a party. (Goes mighty well with a glass of white wine or a martini). You can make the butternut squash spread ahead of time and save it in a air tight container in the fridge until ready to use. Then when company arrives just start whipping that dough around and impressing your guests. Or for a lighter summer meal, you could pair the pizza with a large salad.
To make the recipe start by removing the skin from the squash with a potato peeler. I find this way easier to do before you chop up the squash, then trying to remove the little bits of skin when the thing is chopped up.
Cut the squash in half and scoop out the seeds and stringy bits and discard. Chop the squash into evenly sized cubes. You will only need about half of the squash for this recipe (unless you double it), but I made a second batch of the roasted squash with the remaining half, to serve as a side or sprinkle over salads. Omnomnom.
Chop the onion into large chunks, and peel the garlic but leave the cloves whole. Add them to a large bowl with the squash and toss with the oil and seasonings.
Spread out on a baking tray so that everything is in one even layer.
Pop it in the oven, and roast turning the pieces halfway through so that the squash is very soft when pierced with a fork.
Now add the roasted squash, onion, and garlic to a blender or food processor along with the non-dairy milk. Vegetable broth or water would be ok too if you don’t have non-dairy milk. Then blend until creamy and smooth.
Lightly sprinkle flour on a clean work surface, and then knead your pizza dough a few times. Squish and stretch the dough until you get a pizza shape. You can also use a rolling pin if you find that easier, but I like the hand stretched look.
Lightly grease a pizza pan, lay out your dough, and then add a thick layer of the butternut squash sauce. Cover with sage leaves (you can chop them up if you prefer), and then a couple grinds of pepper. Pop it in the oven and bake until the dough is golden. This Roasted Butternut Squash Pizza is great served hot or cold.
- ½ of a Butternut Squash (about 4 Cups Diced)
- 1 Medium Yellow onion
- 3 Cloves of Garlic
- 1 Tablespoon Olive Oil
- ½ teaspoon Salt
- Pinch of Nutmeg
- ¼ Cup Non-Dairy Milk (vegetable broth or water would be fine too)
- 1 Pizza Dough (store bought or homemade)
- A Small Bunch of Sage (around 15 large sage leaves)
- Several Grinds of Pepper
- Preheat your oven to 400F (200C).
- Use a potato peeler to peel the skin off of the butternut squash. Then chop the squash into small 1" cubes. You can save the remaining half of the squash for later use, you can make a double batch, or you can roast a second batch of squash to save for another meal. Great as a side or sprinkled over salads.
- Chop the onion into large chunks, and then peel the garlic cloves, but leave them whole. Add the squash cubes, onion, and garlic to a mixing bowl. Add the olive oil, salt, and nutmeg and toss to coat evenly. Dump onto a baking sheet and spread into one even layer. Bake for 30 minutes, flipping halfway through.
- When the squash is finished roasting, remove from the oven and add to a blender or food processor. Pour in the non dairy milk, and blend on low to combine into a creamy sauce, stopping to scrape down the sides as needed.
- Turn the oven up to 450F (230C).
- Lightly flour a clean work surface. Lightly kneed the pizza dough a few times, then stretch and squish it until it is you reach the size of your pan. You can use a rolling pin if you prefer, but I like the hand stretched look.
- Lightly grease a pizza pan, then lay the stretched dough on the pan. Spread a nice thick layer of the squash sauce on your pizza, then sprinkle with sage leaves. Add a few cracks of pepper.
- Pop it in the oven and bake for 15-20 minutes, and bake until the crust is golden.
- Serve hot or cold.
Featured Ingredient: Butternut Squash. 26 Recipes, 39 Days to go!