Butternut Squash Pizza with Fresh Thyme and Sage

“Oh my god. Seriously.” That was what came out of my mouth when I took my first bite of this pizza. The combination of flavors is so delicious I can’t find the appropriate words for how amazing it was. The time it takes to make this pizza is a little more than I would like to spend, but trust me, it is so, so worth it.

Butternut Squash Pizza with Fresh Thyme and Sage (espinosakitchen.wordpress.com)

Butternut Squash Pizza with Fresh Thyme and Sage

(slight variation from Alexandra’s Kitchen)

Ingredients:

  • 1 thin pizza crust (or make your own)
  • 1 small butternut squash (about 1 pound)
  • EVOO (Extra-Virgin Olive Oil)
  • Salt
  • Pepper
  • 2 cloves garlic, minced
  • ½ cup low-fat ricotta cheese
  • Fresh thyme – 3-4 sprigs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons shredded Romano cheese
  • 10-15 fresh sage leaves
  • 1 tablespoon canola oil for frying

Directions:

  1. Preheat oven to 400 degrees F. Wash the squash and cut it in half (width-wise). Remove all skin with a potato peeler. Cut the bulb part in half and remove the seeds with a spoon. Cut it into ¼ inch-thick slices and toss with the olive oil, salt and pepper in a large bowl. Spread out on a cookie sheet and bake for 20 minutes. (If using one, preheat pizza stone at the same time.)
  2. Mince the garlic and mix with 2 tablespoons olive oil. Spread with a basting brush over the pizza crust.
  3. Spread a thin layer of ricotta cheese over garlic oil.
  4. Sprinkle with fresh thyme over cheese.
  5. Add baked squash slices.
  6. Top with parmesan and romano cheeses.
  7. Bake pizza for 10 minutes.
  8. While pizza bakes, fry the sage: Heat canola oil over medium heat. Reduce to low heat. Add fresh sage leaves and fry – about 3-5 minutes, tossing and separating – careful not to burn.
  9. Add crispy sage leaves to top of pizza.

You can also roast the seeds and eat those as a snack. So good. Mix with a little olive oil, salt, and pepper and bake for about 10 minutes at 400 degrees.

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