Butternut squash is one of the welcome signs of fall. It has beautiful color, delicious flavor, and is full of immune boosting properties. Hidden in the beautiful orange flesh is vitamins A, C, E, more potassium than a banana, and 7 grams of fiber per cup! Believe it or not, it also contains calcium and a decent amount of B vitamins. It's smooth consistency makes it very adaptable. It makes excellent pies! In fact, most of the canned pumpkin that we buy in stores is actually a mix of squashes. They are in the same botanical family as pumpkins but make a much smoother end product. My daughter made this pizza this week and it is a wonderful way to officially welcome fall! I hope you enjoy it too.
Rustic Fall Pizza
1 pizza crust- your favorite recipe or try ours! You can find it in the posts from April.
1 butternut squash-baked
Your choice of sauteed or roasted veggies-Monica used eggplant, zucchini, summer squash, collard greens, red onion, garlic and peppers. Drizzle very lightly with Balsamic vinegar while sauteing.
Fresh Mozzarella if desired
After your squash is baked, scoop the flesh into a bowl. Mash well with a fork. Season to taste. Monica added 1/2 cup of our leftover roasted tomato sauce and it was delicious, but completely optional.
Spread the squash over the crust and top with vegetables and Mozzarella slices. Bake @ 425 for 20- 25 minutes.
I will publish a link to a great gluten free crust recipe later this afternoon!
If you need another good squash recipe check out the soup recipe from our facebook page.