I feel strange posting a recipe with butternut squash the very same week temperatures are soaring into the high 70’s (yay)!! (That groundhog wasn’t kidding!)
It’s almost tragic I didn’t get this recipe out to you at the beginning of winter, it’s that good.
But, better late than never. That’s what they say, right?
Ever since I made a roasted butternut squash and brussels sprout stuffing for Thanksgiving, I’ve been roasting endless amounts of these guys all winter long. I loved the combo so much that I kept looking for new ways to enjoy it.
Then I created this pizza! Whoa!
I’ve made it many times and several different ways, but this version is my favorite. It got us through blizzards and snow days, and the leftovers have been great for busy weeknights and Saturday lunches.
So, I need you to go to the store right now and pick up the final remnants of butternut squash and get to it! Hurry before spring peas and asparagus take over! Go ahead, I’ll wait here…
Back so soon?! Great!
Making the pizza is basically a three step process that involves
roasting the vegetables,
caramelizing the onions (can one eat these as a snack??!! just kidding…not really)
cooking the pizza dough.
It’s fairly simple and certainly a healthier way to go in terms of pizza. I use a multigrain store bought dough and instead of using tons of processed cheese, I sprinkle just a bit of fresh crumbled goat cheese and herbs over top. One or two slices is usually enough to leave you feeling full and satisfied because the vegetables and crust are full of whole grains and fiber.
And the best part about making homemade pizza… it gets the whole family involved in the kitchen.
My husband will search through our wine cellar for the perfect bottle, the kids will roll out the dough and the dogs wait patiently for any scraps of veggies or half eaten pizza crust that may drop to the floor in the process. We’re all together.
If you ask me, it’s never too late for that.
- 2 cups chopped butternut squash
- 2 cups brussels sprouts quartered
- 1 multigrain or whole wheat pizza dough (store bought or homemade) left out of refrigerator and covered with a damp cloth for at least 2 hours.
- 1 large onion or 2 small
- ¼ cup balsamic vinegar
- 4-6 oz. crumbled goat cheese
- extra virgin olive oil (1 tbsp for veggies, 2 tbsp for making caramelized onions + more for oiling pan)
- coarse salt
- freshly chopped herbs (sage, thyme, rosemary are all great)
- Preheat oven to 450 F
- In meantime, prepare veggies for roasting by lightly tossing them on a roasting pan with a bit of salt, pepper and olive oil.
- Roast for 25-30 or until golden and fork tender.
- Prepare the onions while veggies are roasting by heating olive oil in a medium size stainless steel skillet over medium heat.
- Toss in onions, olive oil and a pinch of salt and cook for about 5 minutes.
- To the onions, add balsamic vinegar and sauté until vinegar has reduced down and onions have turned soft and golden brown about 10-15 more minutes.
- Set cooked vegetables and caramelized onions aside and over with aluminum foil (keep the oven on and at same temperature for cooking pizza dough).
- Lightly oil a pizza or roasting pan.
- Roll out pizza dough and place onto pan and bake until crust is golden brown about 20-25 minutes.
- Layer the onions, then vegetables then goat cheese on top of cooked dough.
- Top with freshly chopped herbs.