BLUE GOOSE FARM ~ Nicktown, PA

FROM OUR HANDS TO YOUR TABLE

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Butternut Squash Pizza

1 butternut squash (about 2 lbs.), peeled

1 small onion, thinly sliced into rings

3 T olive oil

1-1/2 t kosher salt

¼ t pepper

(1) 1 lb. package of refrigerated pizza dough

1 T cornmeal

1 T fresh basil, chopped (thyme or rosemary)

2 cloves garlic, thinly sliced

½ C ricotta

 

Preheat oven to 400F. Prepare butternut squash according to our visual instructions (see attachment), then cut into pieces. Place the squash and onion on a baking sheet. Drizzle with the oil; sprinkle with salt and pepper; toss to coat. Roast until tender, about 20 minutes. Transfer to a plate. Wipe baking sheet clean and set aside. Increase oven temperature to 450F. Roll the dough out so it is some-where between ¼-inch and ½-inch thick. Sprinkle cleaned baking sheet with cornmeal. Place dough on top. Cover dough with squash and onion mixture, sprinkle with basil (or other herb) and garlic; then add dollops of ricotta. Bake until golden, about 25 minutes. Slice and serve.