Wednesday, November 2, 2011


I'll usually leave the cooking stuff to Jaisa, but what I'm making for dinner tonight is so seasonally appropriate that I had to share. Plus, I spent $200 at Whole Foods today so I feel like I need to go above and beyond with dinner.

(Apparently, to me, going "above and beyond with dinner" means making a pizza.)

Here's how I made Butternut Squash Pizza...

I grabbed my ingredients - 1 butternut squash, ricotta cheese (used liberally), mozzarella cheese (again, use to taste.  I like a lot.), rosemary, olive oil, pizza dough*, and salt & pepper.

After prepping the squash, I coated the butternut squash pizza with a bit of olive oil and salt & pepper and roasted in the oven at 350 for 20 minutes. While doing this, I spread out the pizza dough on a greased cookie sheet (Note: my parents usually have make-your-own-pizza night when I come home. We've learned, through a lot of trial and error, that spreading the pizza dough out on a square cookie sheet is the simplest way for us to make a pizza.)
Once the squash is roasted, toss it on top of the pizza dough and smear some ricotta cheese around there, too. Turn the oven up to 450. Sprinkle the top of the pizza with mozarella, rosemary, salt & pepper, and put it back in the oven for 25 minutes or so. 

You'll know when it's ready... so golden and melty.

Then eat it. It's delicious.  I'm not usually the one who says this, but stay hungry!

*On pizza dough - if you're the type who makes your own, awesome. I made it once in college (that's about as experimental as I got) and it took forever. The dough from the pizza tonight is whole wheat and from Whole Foods, but usually I just go to my local pizzeria and ask for a ball of dough. Cheap and delicious and so convenient.

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