Sunday, October 13, 2013

butternut squash and gouda pizza

hello, lover.

I love this season.
I love these lovely squashes that come from the farmer's market and beckon to be made into something delicious.
But, you have to honor the squash.
Honor it.
That's right.
So, treat it gently and simply and cover a whole wheat, grilled pizza crust with it.
And add cheese.
And red pepper flakes.
And then stop touching it.
And eat it.
And enjoy it.

Butternut Squash and Gouda Pizza
Serves 4ish.
Whole wheat pizza crust, store-bought or homemade, grilled or otherwise cooked (a good one)
One small butternut squash
Olive oil
Salt and pepper
Smallish pat of butter, softened
A healthy amount of really good gouda, freshly shredded
Red pepper flakes, to taste

Preheat your oven to 350*.
Cut your squash in half, scoop out the seeds and discard, and lay on a foil lined sheet pan.
Drizzle with olive oil and season to taste with salt and pepper.

Roast in the oven until fork tender, about 30 minutes.
Raise your oven temp to 500*, pizza stone or cookie sheet inside.
Scoop out flesh, using care because it's hot!, and dump into a food processor.
(Alternatively, you can mash with a potato masher or put through a food mill.)
Process until very smooth.
Add butter and process again.

Spread onto your cooked pizza crust, cover liberally with cheese, and bake in oven just until the cheese is browning and bubbly.
Cover with red pepper flakes and enjoy!

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