Ingredient: butternut squash 'sauce'

A few years back, Brion and I discovered how good Butternut squash was. I’m not sure why it took so long but since then I’ve tried to make up for lost time. Being a winter squash I had served it with a cranberry stuffing as a side dish that Christmas. This sweet, nutty tasting squash has since then worked it’s way into numerous meals at our house.

The ebook I have on AMAZON right now, includes about 50 recipes in it. One of the recipes that we have enjoyed a lot is this Ham & Butternut Squash Pizza. For anyone who has a problem with yeast, the crust uses baking powder instead. This recipe puts a whole new spin on a traditional ham & pineapple pizza.

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Ham & Butternut Squash Pizza

Caramelized onions & butternut squash on an 'old favorite', ham & pineapple pizza.

Votes: 1
Rating: 5
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Course

Lunch, Main Dish

Servings

MetricUS Imperial

Ingredients

Butternut Squash Sauce

• 575 grams butternut squash (equals 2 cups when pureed)
• 1/4 cup EITHER milk or chicken broth
• salt & pepper to taste

Caramelized Onions

• 1 Tbsp oil
• 340 grams onion, thinly sliced
• 1/8 tsp salt
• 1 1/2 tsp cider vinegar
• 1 Tbsp brown sugar

Toppings

• 2 cups butternut squash 'sauce'
• 150 - 170 grams mozzarella OR nacho cheese, shredded
• 340 grams caramelized onion, chopped
• 150 grams ham, cut into 1/4" cubes
• 3/4 cup pineapple tidbits, drained & chopped
• 60 grams Gorgonzola OR Gouda cheese, shredded

Pizza Crust

• 1 1/2 cups flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 1/2 tsp parsley flakes
• 1 1/2 tsp baking powder
• 3/4 cup milk

Course Lunch, Main Dish Servings MetricUS Imperial Ingredients Butternut Squash Sauce 575 grams butternut squash (equals 2 cups when pureed) 1/4 cup EITHER milk or chicken broth salt & pepper to taste Caramelized Onions 1 Tbsp oil 340 grams onion, thinly sliced 1/8 tsp salt 1 1/2 tsp cider vinegar 1 Tbsp brown sugar Toppings 2 cups butternut squash 'sauce' 150 - 170 grams mozzarella OR nacho cheese, shredded 340 grams caramelized onion, chopped 150 grams ham, cut into 1/4" cubes 3/4 cup pineapple tidbits, drained & chopped 60 grams Gorgonzola OR Gouda cheese, shredded Pizza Crust 1 1/2 cups flour 1/2 tsp salt 1/2 tsp garlic powder 1 1/2 tsp parsley flakes 1 1/2 tsp baking powder 3/4 cup milk

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Butternut Squash Sauce

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Split butternut squash down the middle & scoop out seeds & fibrous strings. Place the cut side down on baking sheet; roast until it becomes very soft & mushy. Remove from oven; allow to cool then scoop out flesh & place in a food processor. Blend until smooth with milk (or broth), salt & pepper. Adjust if necessary so you end up with a nice 'sauce' for the pizza. Set aside.

Caramelized Onions

1. Heat oil in skillet until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color.

Pizza Crust

1. In a medium bowl, measure dry ingredients for pizza crust. Make a well in center & add milk. Stir until dough leaves the sides of the bowl. With buttered hands, gently knead 5-6 times then press into one 14-inch pizza pan.

Pizza Assembly

1. Spread with 'sauce'; sprinkle with mozzarella ( or nacho) cheese, onion, ham & pineapple. Top with remaining Gorgonzola (or Gouda) cheese. Bake for 20-25 minutes until crust is browned.