
I love Butternut Squash. And Acorn Squash. And, well, any other type of squash that’s out there. Unfortunately, Husband does not feel the same way I do. Daughter and Dog enjoy it, but, well… Anyway, I spent the afternoon with Jen and Lisa and I brought along a Butternut Squash Pizza. It was loaded with the squash, roasted Vidalia onion, sage and feta and served on a store-bought flatbread. I made something similar a couple years ago with my Sister and her Husband (he likes squash) and I’ve always wanted to make it again.
The recipe is below, and it includes my sister’s editorial notes. I left them in because they were very helpful. Enjoy!
Caramelized squash pizza
1.5 lbs squash, peeled and sliced very thin
1 large sweet onion, such as Vidalia, sliced thin
1tsp dried crumbled sage
2 tsp minced fresh rosemary or 1 tsp dried
1 1/2 tsp salt, divided
1 1/2 tsp black pepper, divided
6 tbsp olive oil, divided
1 tsp mashed garlic
2 pre made medium pizza rounds
1/4 cup grated parmesan cheese
1 1/2 cups crumbled feta cheese
Preheat over to 325 degrees
place sliced squash and onion in baking dish and toss with rosemary, sage, 1
tsp salt, 1 tsp pepper, and 3 tbsp olive oil to coat. Cover with foil or tight-fitting lid.
Bake about 1 hour or until squash is tender and onions begin to caramelize
Remove from oven and increase temperature to 375 degrees. (We actually
cooked our pizzas at 425).
Mix remaining olive oil with remaining salt, pepper, and garlic. Brush each
pizza with garlic mixture. Sprinkle on parmesan cheese and top with
caramelized squash, onions and crumbled feta cheese.
Bake at 375 or 425 for 15 minutes (both times we extended til at least 18
min). Remove from oven and serve.
I think ours had to bake higher and longer because we bought raw pizza dough
from the pizza place. If you use a Boboli or something like that it would
only take 15 min max.














