Did you weigh yourself this morning?
Yeah, me neither.
Don’t even do that after Thanksgiving. I sure don’t. I ate pie for breakfast this morning, just to spite my scale.
Odds are you’re probably tuckered out and don’t feel like cooking a darned thing for the next week, but maybe you have some guests visiting who are begging you to cook even more. Or at least, I do (my brother is quite demanding). If you’re ready to impress guests even more beyond what I’m sure was an amazing Thanksgiving feast at your own table, this pizza is in my opinion the best in the entire world, and is very in season.
I’m going to show you how to prep the butternut squash from scratch, but if you have any leftover candied yams or roasted butternut squash from Thanksgiving, you can throw that straight onto the pizza and save a bit of effort.
Lay the butternut squash down and peel off the skin with a vegetable peeler:
Then take a super sharp knife and cut off both ends of the squash:
Now is the tough part…you have to split the butternut squash down the middle. I usually use a rolling pin to hammer down the knife (use gentle taps), but if you have a rubber mallet, that’s even better. Note that if you pound too hard, the knife will indent a wooden rolling pin, so if it’s pretty and you want to keep it pretty, don’t use a wooden rolling pin.
Cut the butternut squash into cubes and toss them with maple syrup, olive oil, and salt. Is it just me or do those cubes look like cubes of cheddar cheese???
Roast the butternut squash until caramelized and tender, and lay them on prepped pizza dough with cheese, red onion, and rosemary. It’s ready to go in the oven!
After it cooks, I like to put some fresh arugula leaves on top. Enjoy!
Hope you all had a wonderful Thanksgiving! Did you have anything this year that you particular enjoyed? I tried a candied yams recipe that was a bit disappointing (so if you have a good one…please link it in the comments section), but everything else was amazing.
Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.
- 2 cups cubed butternut squash
- 1 tbsp olive oil
- 1+1 tbsp maple syrup
- 1 pizza crust, prebaked for 5 minutes (recipe here)
- 4 oz shredded mozzarella
- 1 oz freshly grated asiago
- 1/2 a red onion, thinly sliced
- 1 sprig fresh rosemary
- 1 handful of arugula
- salt and pepper
- Preheat the oven to 400 degrees F. Toss the butternut cubes with the olive oil, 1 tbsp maple syrup, and a pinch of salt. Roast the cubes in the oven for 10-15 minutes until they are fork tender and caramelized.
- Sprinkle the mozzarella and asiago cheese onto your pre baked pizza crust, then add the red onion, rosemary leaves (just pull them off the sprig with your fingers), and butternut squash cubes. Drizzle the other 1 tbsp maple syrup over the top of the pizza, then season with a pinch of salt and pepper. Bake the pizza for 10-15 minutes until the crust is golden. Sprinkle on the arugula leaves while the pizza is hot to wilt them slightly, then cut the pizza into slices and enjoy!