Annalisa's Droplets

This was a good year for growing butternut squash in my garden.  It’s one of my favorites and such a great ingredient for soups and pastas.  I love a simple side dish of roasted butternut squash.  I decided a pizza was the next way to enjoy it and  I was very pleased with the outcome.

Here’s what I used:

1 Homegrown Butternut Squash

1 Yellow Onion

Extra Virgin Olive Oil

Sea Salt and Fresh Ground Pepper (to taste)

Brown Sugar, about 1 Tablespoon

Alfredo Sauce, about 1/4 cup or more depending on size of pizza

Blue Cheese Crumbles

Mozzarella Cheese, thick slices

Pizza Dough

Fresh picked sage leaves and oil to fry in

Preheat oven to 350 degrees.  Line a jelly roll pan or roasting pan with silpat sheet or foil.  Peel and cube the squash into 1 inch cubes.  Lay out on roasting pan, slice onion and add to roasting pan.  Drizzle squash cubes and onion slices with olive oil, salt, pepper and brown sugar.  Place in oven to roast for about 40 minutes. Remove and let cool.

Turn on grill and get pizza stone preheating while your roll out pizza dough.  Spread thin layer of alfredo sauce on dough.  Add cubes of squash and slices of onion to the pizza.  Top with blue cheese crumbles and slices of mozzerella cheese.

Grill pizza on hot pizza stone for about 10 or so minutes until bubbly hot.  While pizza is grilling heat a pan with some olive oil and carefully fry fresh sage leaves, careful not to burn them.  Remove and lay leaves on paper towel to remove excess oil.

Remove pizza from grill and top with fried sage leaves prior to slicing.