Tuesday, November 30, 2010

Butternut Squash Pizza! YUM!

Today for lunch I used up some of my left over butternut squash (from making ravioli the other day) on a delicious pizza! After I took the pictures I felt it was missing something so I added a little parmigiano reggiano to it and it was heaven! I defiantly want to try it again with feta instead of ricotta. I also cooked it for about half the time as the recipe calls for...but then again my oven is kinda messes up lol.


1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1-pound package refrigerated pizza dough
1 tablespoon cornmeal
1 tablespoon fresh thyme leaves
1/2 cup fresh ricotta


  1. Heat oven to 400° F.
  2. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.
  3. Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.
recipe via: realsimple.com