Butternut Squash and Caramelized Onion Pizza
  • 1 large butternut squash or 2 small/medium size, cut into ½" cubes
  • 1 Tb. olive oil
  • kosher salt
  • 1 yellow onion, halved and sliced
  • 10 sage leaves (if you don't have sage leaves, add 1 teaspoon of dried sage)
  • 2 Tbs. butter
  • 1 cup shredded fontina cheese (mozzarella is suitable substitute)
  • 1 cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 1 recipe of favorite pizza dough
  • extra sage leaves for decoration
  1. Preheat oven to 425 degrees. Toss the squash with olive oil and a pinch of kosher salt. Do the same with the onion, but keep it separate. Put both on a greased cookie sheet or roasting pan. Roast the onion for about 10-12 minutes and the squash for about 18-20 minutes. You can put these in separate pans or the same. I noticed my onion going brown to almost black after 12 minutes and removed it. The squash is done when you can pierce it easily with a fork.
  2. In a small pot or skillet, heat the butter over medium heat and add the sage leaves once melted. Cook for about 1 minute. Set aside.
  3. Roll out your pizza dough onto a piece of parchment or pizza stone or large bar pan, or pizza stone dusted with a little cornmeal.
  4. Brush the sage butter onto the pizza dough. Add the squash and onion mixture. Sprinkle the cheeses on top.
  5. Bake per the directions of the pizza dough. Mine is about 15 minutes on a hot stone at 425 degrees.
  6. Sprinkle whole sage leaves on top. Serve hot.
Recipe by Whisk Together at http://www.whisktogether.com/2015/08/26/butternut-squash-and-caramelized-onion-pizza/