Wednesday, April 7, 2010

BUTTERNUT SQUASH PIZZA

Today was the last day of local butternut squash for us.  To honour this special day I sent the squash out with a bang by creating a very lovely and tasty pizza with it.  It tasted really great for breakfast, but you can make it anytime at all (in season of course).


BUTTERNUT SQUASH PIZZA with Gouda, Mushrooms and Fresh Thyme

1 1/2 cups butternut squash, peeled and grated
1/2 cup organic gouda, grated
1/2 cup organic mozzarella, grated
1 cup sliced organic mushrooms
a few sprigs of fresh thyme, removed from stems or dried thyme
1/2 cup organic pizza sauce
sea salt and pepper to taste

Method: Preheat oven to 450*.  Spread the pizza dough out into a greased cast iron skillet.  Top with the tomato sauce, some of the cheese, then the squash, mushrooms, the rest of the cheese and then sprinkle with thyme, sea salt and pepper.  Bake in oven for about 10-15 minutes.

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