Originally Posted by VeganCupcake
Can you share the recipe? I've got some butternut squash, plus a frozen lump of pizza dough defrosting in my fridge.
I hope it's not too late! (these ingredients are listed for four 10 inch pizzas. I halved it for 2 and it came out perfectly)
2tbsp olive oil
2 shallots, finely chopped
1 butternut squash, peeled, seeded and cubed, about 1lb prepared weight
16 sage leaves
2 x 14oz cans chunky tomato sauce (I used spaghetti sauce, and it was great)
4 oz mozzarella cheese
4 oz firm goat cheese (I just used about 6 oz mozzarella, and left out the goat cheese)
salt and pepper (I didn't use either, and everyone thought it was great without it)
Mix olive oil, butter, shallots, butternut squash and half the sage leaves in an roasting pan and bake at 400F for 15 to 20 minutes, or until tender. My squash was partially cooked, and it took about 30 minutes for it to get as tender as I wanted it.
Top the crust with tomato sauce, then butternut squash mixture, then top with cheese. Add the rest of the sage leaves.
Bake for 15-20 minutes, until cheese is melted.
We used a store bought crust and baked it for 10 minutes. We also added pineapple to ds's half, and everyone thought it was a great addition.
Sage is my new favorite herb!
Next time I make it, I'm going to leave out the cheese (trying to go dairy free), and slightly mash some of the butternut squash (kind of as a cheese alternative- it's cooked in lots of butter/oil). I think I'll add pineapple for texture. I used so little cheese on this one, that I had a chance to eat some with no cheese, and it was still delicious.