Butternut Squash Pizza
Thanksgiving is tomorrow and in case you needed any last minute recipe ideas, we’ve got you covered…
I am very lucky that my sister Janna is such a great chef and also very adventurous and willing to try fun new recipes that I get to benefit from, this is one of hers! With butternut squash in season she wanted to try this one out a few weeks ago, and my husband and I were lucky enough to be her guinea pigs! It is savory and delicious but not heavy, and we imagine it to be perfect as an appetizer or a side dish for your Thanksgiving feast!
All photos by Megan Welker
Small to Medium sized Butternut Squash
Small White Onion
Extra Virgin Olive Oil
Peel squash and cut in half (long ways), core it, and dice into 1 inch pieces. If you have a large squash use half, a small one use it all.
Dice half of the onion
Line squash and onions on a cookie sheet. Drizzle with extra virgin olive oil and sprinkle with garlic salt, salt and pepper to taste.
Roast in oven until golden brown, around 20-30 minutes.
Meanwhile, flatten dough to desired shape and cook until 80% done, usually around 10-20 minutes. Remove from oven.
Heat butter in skillet, add ripped up sage. Heat until butter is slightly browned.
Put onion/squash mix on pizza, drizzle with butter/sage, sprinkle with goat cheese. Put back in oven for a 5-10 more minutes or until dough is done.
When you remove from oven, drizzle with honey and serve.