Butternut squash is one of my favorite fall vegetables. I love to use it in soups, sauces, salads and now pizza. When I first described my idea of this recipe to a friend, she looked at me like I was crazy. I figured butternut squash makes a great side dish, so why not use it as a topping for one of my favorite meals- pizza. I think I have turned her into a squash-pizza fan, because I have already been requested to make it again. This recipe turned out so well, and the Grand Marnier really adds a nice depth of flavor. Serve this as an appetizer or side dish during Thanksgiving. It will be an instant hit. Looking for other gluten-free Thanksgiving recipes? Gluten-Free Girl has compiled a great list, or stop by Simply Sugar and Gluten-Free to join in on the Gluten-Free Holiday celebration.
Butternut Squash Pizza with Goat Cheese and Fried Sage
Makes 2 small pizzas
- 2 gluten-free pizza crusts, homemade or packaged. I used Udi’s.
Butternut Squash mixture:
- 1 small butternut squash. Peeled, scooped of seeds, and diced. You will use about 1/2 cup diced butternut squash per pizza. There might be leftover squash, depending on size.
- 1 1/2 tablespoons fresh thyme
- 2 small shallots, minced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 tablespoons extra-virgin olive oil
- 4 tablespoons balsamic vinegar
- 4 tablespoons Grand Marnier
- 1/2 cup ricotta, divided
- 1 four-ounce goat cheese log, divided
- pinch salt
- pinch black pepper
Fried Sage (optional):
- 4 fried sage leaves per pizza, below are instructions.
- Preheat oven to 400 degrees
- Preheat large skillet, medium heat
- Peel butternut squash, scoop out seeds, and dice into small cubes.
- Mince shallot and garlic, set aside garlic.
- Saute butternut squash, shallot and thyme in olive oil, balsamic vinegar and Grand Marnier, about 15-20 minutes or until squash is fork tender. Season with salt and pepper.
- Once squash is fork tender, add in garlic and saute for 1 minute.
- In 2 separate bowls, mix together 1/2 log of goat cheese (2 oz. per bowl), and 1/4 cup of ricotta per bowl. Add pinch of salt and pepper, mix well.
- Spread goat cheese/ricotta mixture on pizza crust, top with approximately 1/2 cup butternut squash mixture (or spread into even layer) and bake for 10-12 minutes, or until crust is golden brown.
- Top with fried sage
This post is linked to Slightly Indulgent Tuesday.