There is no question about my love affair with squash. I just dig it. Summer. Acorn. Zucchini. I could live without the stringy spaghetti variety, in all honesty, but my all time favorite remains Butternut.
It just makes my palate happy.
I am, on the other hand, trying very hard to get along with kale. It’s a powerhouse nutritionally, which is the only reason I press on. Raw in a salad? Blergh. In a smoothie? My ninja’s having none of it. In baked chip form? Done it several times and have convinced myself they are yummy {it’s a gift I have – if it’s ridiculously good for me, I can force myself to endure like it}. On occasion, depending on the seasoning, they actually are really tasty.
But who knew sautéing the stuff with olive oil and garlic made it taste so darn spectacular?!
And then you throw it on a pizza with roasted onion and butternut?…yeow, it’s downright incredible.
It has fast become my favorite {homemade} pizza, alongside that scrumptious grilled zucchini pizza we discovered last summer. What is it about squash on pizza? Dude.
Butternut Squash & Kale Pizza
Ingredients:
- 1 defrosted of pizza dough ball {or make your own}
- 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
- 1 bunch kale, rinsed and cut into 2-inch ribbons
- 1/2 red onion, chopped into 1 inch chunks (I used yellow as it was all I had)
- 2-3 garlic cloves, sliced
- 1 cup of shredded mozzarella
- 2 sprigs of thyme {or 1/4 teaspoon of dried}
- 4 tablespoons olive oil, divided
- pinch of salt and freshly ground pepper
- fresh parmesan shavings for garnish
Directions:
- Preheat oven to 400.
- On a rimmed baking sheet, toss the squash and onions with 2 tablespoons of oil, the thyme and a pinch of salt and pepper. Roast for 30 minutes, checking in at 20 and tossing for even roasting.
- In a medium saucepan, heat 1 tablespoon of oil over medium-high. Add the garlic and sizzle until it sings, about 30 seconds. Add the kale and sauté 2 minutes, until slightly softened. Remove from heat.
- Roll out your dough on a floured surface. Brush the crust with the remaining tablespoon of oil, followed by a cup of shredded mozzarella. Top with sautéed kale and the roasted squash & onion mixture.
- Pop it back in the oven for another 10 more.
- Voila, people, it’s magnifique!
Recipe tweaked slightly from Bev Cooks
It’s good. Make it. That is all.
