Butternut Squash and Rosemary Pizza

This pizza would be a great weekend dinner. It's simple and savory but something about just feels (and tastes!) really special. Roasting the squash takes a bit of time, but this can be done ahead of time and trust me, the time is worth it. The bit of time it takes to make this pizza is forgotten once you see how fast your hands will travel back and forth from the pan to your mouth, slice after slice.

Now venture out and get yourself some butternut squash! Winter's best pizza is coming to your house.

Butternut Squash and Rosemary Pizza

Ingredients:
1 small butternut squash, roasted and cubed
pizza dough 1 1/2 Tbsp fresh chopped rosemary
1 1/2 C. grated Parmesan
1/4 C. blue cheese
2 sweet onions, sliced
1 clove finely chopped garlic
2 Tbsp butter
1 Tbsp olive oil
sea salt
pepper

Method:

Preheat oven to 400 degrees F. Slice butternut squash crosswise above the bulb. Scoop out the innards, then slicing veritically and downward, cut off the outer shell (similar to cutting the rind off a watermelon) of each piece. Section butternut squash and cube so pieces are all relatively small and the same size. Toss the cubes with a bit of olive oil and sea salt. Roast for 25-35 minutes, or until soft. (This can be done a day or two in advance to save time.)

Now, preheat oven to 425 degrees F. Place a pizza stone or a pizza pan in the oven while it heats. Meanwhile, melt the butter on medium heat in a heavy bottomed skillet, add the onions and garlic and a bit of salt, and caramelize. This can take a while, so while the onions caramelize, grate the Parmesan, chop the rosemary, and roll out the pizza dough. Pull the hot pan out of the oven (be careful!!) place the rolled out dough on it, and brush with olive oil. Spread the caramelized onions all over it, the roasted squash, the blue cheese, the chopped rosemary, and finally the Parmesan cheese.

Pop it in the oven for 12-15 minutes.

Then, devour.