Butternut Squash and Caramelized Onion Pizza

Caramelized Onion and Butternut Squash Pizza on Whisk Together-2922

Yippee!!  It is 55 degrees outside, and I have been waiting three months to post this recipe.  The recipe is very Fall flavored and making it in the summer is something weird that only I would do.  SO – here is the Fall pizza of the year.  I based it on my favorite lasagna of all time:  Butternut Squash Lasagna.

This is fun to bring to a pot luck or have on hand for something different.  I grow tired of pepperoni on everything personally.  The flavors of the squash, caramelized onions and sage are simply delicious.

Caramelized Onion and Butternut Squash Pizza on Whisk Together-2927

Need a pizza dough recipe?  Here are my favorites:

100% Whole Wheat Pizza Dough
Dewey’s Copycat Pizza Dough

I have heard from several of you that the Dewey’s Pizza Dough is your new go-to pizza dough recipe.
Now, I know both doughs require a long rise time, but that is how the pros get that delicious yeast-y flavor.  If you are shorter on time, simply increase the amount of yeast.  Or have some extra time?  Make several batches and freeze them!  But remember – when doubling and tripling yeast dough recipes, the yeast does not need to be doubled as well.

Caramelized Onion and Butternut Squash Pizza on Whisk Together-2923

Pair this with a Harvest Salad and enjoy the brisk temperatures!

Make-ahead:  The butternut squash and onion topping can be roasted 1-2 days ahead of time.  Once that step is done, the pizza just needs put together like a standard pizza.

Caramelized Onion and Butternut Squash Pizza on Whisk Together-2925

Butternut Squash and Caramelized Onion Pizza
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1 large butternut squash or 2 small/medium size, cut into 1/2″ 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
  • 1/4 cup shredded Parmesan cheese
  • 1 recipe of favorite pizza dough
  • extra sage leaves for decoration
Instructions
  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.

 

Squash Soup in Pumpkin Bowls

Pumpkin Bowl Soup_7 on Whisk Together

These bowls are just too fun and cute!  I love being able to eat my bowl and soup at the same time.  Squash is everywhere this time of year and makes a great soup.  Need a shortcut?  Trader Joe’s and most other grocery stores sell butternut squash soup in those cardboard containers.  That way you just cook your pumpkins and fill it with hot soup!  Then, take your soup and scrape a little bit of pumpkin from inside your bowl with every delicious bite.

You can use a number of toppings like chopped green onion, bacon, croutons, fried onions or ham.  I used homemade pepitas (pumpkin seeds) since I had seeds from scooping out the pumpkin bowl.

Pumpkin Bowl Soup_1 at Whisk Together

Squash Soup in Pumpkin Bowls

Ingredients

  • 4 pumpkin pie pumpkins
  • sugar
  • salt
  • olive oil
  • 2 medium butternut squash
  • olive oil
  • 1 apple, peeled and chopped
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground nutmeg
  • 32 ounces (4 cups) chicken broth
  • Pumpkin Seeds
  • 1 Tb. melted butter
  • 1 tsp. Worchestershire sauce
  • salt and pepper

Instructions

  1. For the pumpkins:
  2. Preheat oven to 425 degrees. Use a knife to cut the stem off like a lid. Scoop out the seeds (I use my grapefruit spoon) and reserve if you want to roast them. Drizzle or brush a little olive oil inside the pumpkin. Sprinkle with about 1/2 tsp. of salt and sugar in each pumpkin. Roast for 20-35 minutes. It will be soft inside. I didn't go too long because you want the bowl to still be sturdy enough to hold the soup.
  3. For the Soup:
  4. I usually roast my squash the night before in order to save time. Just a preference. Preheat oven to 400 degrees. Cut the squash in half lengthwise. Brush with a little olive oil. Place it skin side up in the oven and roast 45 minutes. You can roast this at 425 degrees - at the same time as the pumpkin - just reduce your cooking time. Poke with a fork in several places to make sure it is cooked through. Once cooled, scoop out the flesh - discard the seeds. Set aside.
  5. In a large dutch oven or pot, heat 1 Tb. olive oil over medium heat. Add chopped apple and onion until tender. Add broth, garlic, spices and the squash. Bring to a boil and simmer for 15 minutes. Puree using an immersion blender or in a blender. Return back to the pot and season with salt and pepper to taste. Ladle soup into prepared pumpkin bowls
  6. For the Pepitas:
  7. Remove all the pumpkin orange stringy stuff from the seeds. Mix the seeds with the melted butter and Worchestershire sauce. Sprinkle with salt and pepper. You could add garlic powder, onion powder, etc. Roast at 300 degrees for 20-30 minutes. Pumpkin pie seeds are smaller than bigger carving pumpkin seeds, so they will cook faster.
http://www.whisktogether.com/2014/10/29/squash-soup-in-pumpkin-bowls/

Pumpkin Bowl Soup at Whisk Together

Squash Soup in Pumpkin Bowls
serves 4

4 pumpkin pie pumpkins
sugar
salt
olive oil

2 medium butternut squash
olive oil
1 apple, peeled and chopped
1/2 onion, chopped
1 garlic clove, minced
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
32 ounces (4 cups) chicken broth

Pumpkin Seeds
1 Tb. melted butter
1 tsp. Worchestershire sauce
salt and pepper

For the pumpkins:
Preheat oven to 425 degrees.  Use a knife to cut the stem off like a lid.  Scoop out the seeds (I use my grapefruit spoon) and reserve if you want to roast them.  Drizzle or brush a little olive oil inside the pumpkin.  Sprinkle with about 1/2 tsp. of salt and sugar in each pumpkin.  Roast for 20-35 minutes.  It will be soft inside.  I didn’t go too long because you want the bowl to still be sturdy enough to hold the soup.

For the Soup:
I usually roast my squash the night before in order to save time.  Just a preference.  Preheat oven to 400 degrees.  Cut the squash in half lengthwise.  Brush with a little olive oil.  Place it skin side up in the oven and roast 45 minutes.  You can roast this at 425 degrees – at the same time as the pumpkin – just reduce your cooking time.  Poke with a fork in several places to make sure it is cooked through.  Once cooled, scoop out the flesh – discard the seeds.  Set aside.
In a large dutch oven or pot, heat 1 Tb. olive oil over medium heat.  Add chopped apple and onion until tender.  Add broth, garlic, spices and the squash.  Bring to a boil and simmer for 15 minutes.  Puree using an immersion blender or in a blender.  Return back to the pot and season with salt and pepper to taste.  Ladle soup into prepared pumpkin bowls

For the Pepitas:
Remove all the pumpkin orange stringy stuff from the seeds.  Mix the seeds with the melted butter and Worchestershire sauce.  Sprinkle with salt and pepper.  You could add garlic powder, onion powder, etc.  Roast at 300 degrees for 20-30 minutes.  Pumpkin pie seeds are smaller than bigger carving pumpkin seeds, so they will cook faster.

Recipe for Pumpkin Bowls from Food Network

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