butternut squash pizza . . .

Butternut squash pizza . . . . it's so light and delicious . . . and easy to make!

'Tis the season for Fall vegetables like butternut squash! 

I'm sure you've also seen them at your local market. Have you noticed too, that they taste wonderful in just about anything!

My favorite way to eat them is roasted with olive oil, and then sprinkled with a little salt and pepper.

Their mild sweetness is a wonderful compliment to savory dishes like stews, soups, chilies, and pasta dishes. Yum!

I bought this beautiful butternut squash to add to a very simple, yet delicious pizza. 

Don't let the tough skin deter you from buying them. I've found the easiest way to remove the tough outer skin is by cutting the top and bottom off, so that you can stand it upright securely; and then using a sharp peeler, just peel the skin off using long strokes. 

I used a mandolin slicer to make even, thin slices to top the pizza. 

I prepared the pizza two ways . . . on a sheet pan AND in a cast iron pan.

My kids love it prepared on a sheet pan . . . but I prefer the incredibly yummy crispy crust that forms when it's baked in a cast iron pan.

Both methods are prepped the same way . . . by using olive oil to prepare the surface; but something magical happens to the crust when it bakes in the cast iron pan (smile).

recipe below!

Be sure and top with fresh baby arugula and a drizzle of olive oil for added flavor and freshness. Serve alongside glorious roasted sausages to make this meal complete! 

                       Welcome, welcome Fall cooking!

butternut squash pizza

.     .     .    .     .     .     .

1/3 pound pizza dough
* I use Trader Joe's ready-made pizza dough

1 cup sharp white cheddar cheese with cracked pepper

1/2 cup butternut squash, sliced thin

1 Tablespoon fresh sage leaves

salt and pepper

1 cup baby arugula

olive oil

.     .     .    .     .     .     .

Preheat oven to 475 degrees F.

Spread dough on oiled baking sheet to form a 12-inch circle. Sprinkle most of the cheese on the dough, followed by the squash and sage leaves.

Sprinkle remaining cheese on top, with 1/4 teaspoon each of sea salt and ground pepper.

Bake for 12 - 15 minutes, until cheese is golden.

Allow to cool slightly before slicing and dressing with arugula, a drizzle of olive oil and a pinch of salt and pepper.

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