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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snickerdoodle pie

I love snickerdoodle cookies! 

They're a sugar cookie, of sorts . . . and known for their lightly crisp cinnamon and sugar shell. Yum! 

They are soft and moist . . . and CHEWY!! The perfect choice to pair with flavored hot drinks and bold ice creams! 

And so I give you . . . Snickerdoodle Pie! 

It's HEAVENLY about 10 minutes right out of the oven, as the melted brown sugar and cinnamon are bubbling and oozing out from under the cookie pie . . . like a melted toffee syrup. Dreamy!

After it cools, it takes on more of a snickerdoodle cookie texture . . . BUT with ALOT more cinnamon goodness. 

I like to serve it WARM with a generous scoop of pumpkin ice cream. 

And there you have it . . . Fall on a plate! 

Here's what you'll need . . . 

pie crust

for the Cookie Pie Base

2 tbsp. cinnamon sugar, divided

2 tbsp. melted butter

1/4 cup butter

1/2 cup sugar

1/4 cup powdered sugar

1 egg

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cream of tartar

1/2 cup milk

1 1/2 cups flour

1 tsp. vanilla

for the Cinnamon Sugar Syrup

1/4 cup butter, softened

1/2 cup brown sugar

3 tbsp. water

1/4 tsp. cinnamon

2 tbsp. corn syrup

1 tsp. vanilla

Preparation pictorial . . . 

If using a store bought pie dough, be sure and read the directions regarding thawing time.



Form pie dough in a pie dish.

I love ruffles, so I chose to make a scalloped edge on the dough.

Brush melted butter over pie crust and sprinkle with 1 tbsp. of cinnamon sugar.

Beat together 1/4 cup butter, sugar, powdered sugar, baking powder, salt, cream of tartar, egg, milk, flour, and 1 tsp. vanilla. Spread evenly in the pie crust.

In a saucepan over medium heat, combine 1/4 c. butter, brown sugar, water, cinnamon, corn syrup, and 1 tsp. vanilla. Gently boil for 2 minutes. Carefully pour over batter in pie crust and sprinkle with remaining cinnamon sugar.

Cover the edges with foil and bake at 350 for 20 minutes. Remove the foil and continue baking for 15-20 minutes until just set in the middle.

**Slightly shake the pie dish. You want a firm jiggle, and then you know it's the perfect doneness.

       Slice and serve with pumpkin ice cream. Yum!  

Enjoy!

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