My first thought when I saw this several weeks ago on Two Peas and Their Pod was that it was definately a unique pizza recipe. Nevertheless, I was intrigued to want to try it. I’ve never done much with squash. I can remember my mom trying to cook it for us a couple times when we were kids. However, I think she was the only one in the family who would eat it, so she never really pressed the issue too much. Now that my tastes have matured a little bit, I’ve always wondered if I would end up liking it.
The verdict overall was pretty good. It is not my favorite pizza that we have ever made, but we both enjoyed the change in flavors and in routine. I’m glad we took the chance to try it out, and I may be looking for more squash recipes in the future. I’ve been eyeing all the butternut squash soup recipes, so we’ll see how it turns out. Enjoy!
Roasted Butternut Squash and Caramelized Onion Pizza
Adapted from: Two Peas and Their Pod
1 large red onion, sliced
1 tsp. brown sugar
3-4 garlic cloves, minced
Mozzarella cheese, shredded
Make pizza dough in breadmaker or by using prepared dough. To roast the squash, place peeled, diced squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 40-50 minutes at 400 degrees. Stir occassionally.
Meanwhile, add olive oil to a warm saute pan. Add the onion slices and cook for about 10 minutes, stirring occassionally. Add 1 tsp. of brown sugar and cook about 10-12 minutes more until the onions begin to brown. Remove from heat and set aside.
Increase oven temperature to 425 degrees. Spread the dough over a pizza pan and drizzle with olive oil. Top with the garlic, squash, onions, and feta and Mozzarella cheeses. Sprinkle dried rosemary over the top of the cheese. Cook the pizza for about 15 minutes until the cheese is melted and the crust is golden brown. Drizzle balsamic vinegar over the pizza after removing from the oven. Slice and serve.