I love marinara + cheese pizza as much as the next urban food blogger, but somehow I keep wanting more than that. (And yes, I did make a run-of-the-mill mozzarella and anchovy pizza the next time.) Inspired by my recent liberation of a butternut squash from an outdoors window display, I dug into Vegetarian Planet and made the pizza you see above, which was actually inspired by Didi Emmons’ encounter with a similar pizza at Chez Panisse.
Though my experiences with farming introduced me to many worthy winter squash varieties, butternut is still one of my favorites. Its size and versatility are pretty big advantages in a small kitchen — does anyone really like hacking away at 50 lb. Hubbards, as good as they are? Relatedly, my roommate absolutely hates squash, and the last time she was forced to eat it she cried. What a life I hope you don’t cry when you eat this, dear reader.
Butternut Squash and Rosemary Pizza
- Pizza dough, enough for 2 or 3 personal pizzas
- 2 shallots, sliced horizontally
- 1 medium butternut squash, peeled, seeded, and cut into ¼” slices
- 1 tsp dried rosemary
- Olive oil
- Salt and pepper to taste
- Parmesan or Asiago cheese, shredded
Saute the shallots with olive oil over medium high heat to brown them. Add the squash and rosemary and cook until the squash becomes tender, stirring frequently.
Preheat the oven to 400 degrees and roll out the dough into rounds. Assemble the topping on top of the dough and bake for about 10 minutes. Once the pizzas are done, sprinkle with cheese (or don’t) and drizzle some olive oil on top.