In Part One, I used last week’s butternut squash from the farmer’s market to make squash enchiladas. But even a full pan of 10 enchiladas really only requires half of a regular-sized squash. What to do with the other half?
I am usually a soup freak—that’s well documented elsewhere on this blog with my many soup recipes. For some reason, though, I just was not feeling the butternut squash soup last week. I guess I was craving something a bit more substantial. I tend to like my soups to make a full meal rather than an app or side, so I load them up with everything you need—protein, carbs, lotsa veggies. Butternut squash soup, on its own, makes for a really light meal—unless you add beans to it or something, it really doesn’t stand up on its own as a meal. To make it a dinner, you’d at least need a salad, too.
Like I said, I just wasn’t feeling the soup. Then I was out Friday night briefly at Oakland’s First Friday, and I spied a pizza someone was serving at a pop-up at The Sound Room. I’m not even entirely sure what was on that pizza – I just noticed some something orange-y, some greens on top and some blue cheese. (I think the orange stuff may have been nectarines or peaches, actually).
There was my inspiration! I needed to make pizza with the squash. With walnuts, fall herbs, caramelized onions and bleu cheese. And top it off with arugula. (I’ve been on an arugula kick of late—I can’t make a salad without it right now.)
Voila! Recipe No. 2, which I was able to make another couple meals out of (meals 3&4) from the 1 squash. (In all honesty, I got 5 meals out of this squash since I also used it in the breakfast smoothie recipe I made up last week.)
I got the whole grain ready made crust from Whole Foods again for this, and for a base to coat the crust I used some Poor Man’s Pesto that L. also sent home with me after the enchilada adventure. Basically, he had taken olive oil, added a bunch of basil leaves and copious amounts of parmesan to it, put the mixture in the fridge and let it sit and marinate. Good for all sorts of things—as a bread dip or pizza base for white pizzas (as they call pizza without sauce on the East Coast) when not using tomato sauce, for pasta, etc.
So, without further ado…
Butternut Squash Pizza with Caramelized Onion, Blue Cheese, Walnuts and Arugula
½ large onion, sliced
¾ c. walnuts, chopped and toasted
½ butternut squash, par-boiled and sliced into half or quarter moons
¾ c. blue cheese crumbles
Fresh thyme, torn from the sprigs
Fresh rosemary, chopped
1 c. arugula
1) Pre-heat oven to 475° F.
2) In sauté pan, sauté onion slices in 1-2 tbsp. olive oil until caramelized. Set aside.
3) As onion is caramelizing, toast chopped walnuts in another sauté pan over medium heat until brown and fragrant.
4) Arrange pizza dough on greased pan or pizza stone. Pre-bake crust for 5 minutes then remove from oven.
5) Coat crust with a layer of olive oil to keep pizza from being too dry. Layer squash, onions, walnuts, blue cheese, herbs, salt and pepper on crust.
6) Bake for approximately 10-12 minutes or until desired doneness. (Do not leave in oven for too long or pizza will be too dry.)
7) Top with arugula, drizzle with a bit more olive oil and with balsamic vinegar.
8) Slice and serve.
– Use hazelnuts, almonds, pistachios or pine nuts instead of walnuts.
– Substitute delicata squash for butternut.
– Try sage leaves in lieu of thyme and rosemary.
– For the cheese, use gorgonzola or goat cheese.
– Make a fall fruit pizza and use pears rather than squash—a dense variety like Bosc pears would likely be best.
– Top with pomegranate seeds after baking.
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