I was finally able to overcome the strong urge to make my favorite pizza for the hundredth time (Grilled Chicken, Tomato and Pesto) and came up with a new delicious pizza and I’m so glad I did. This pizza combines my favorite flavors of fall … Butternut Squash and fresh Sage along with super healthy Kale. Enjoy!
- Your favorite home-made pizza dough
- 1 small butternut squash,. cut into cubes
- 1-1/2 cups chopped kale
- 5 slices bacon
- 6 oz. Ricotta cheese
- 6 oz. mozzarella cheese
- 1/2 Cup Fresh Sage Chopped
Preheat oven to 450 degrees.
Peel and cut butternut squash into cubes (approximately 1-1/2 cups)
Cook bacon in pan until crisp and drain all but 2 tablespoons of drippings. Break bacon into bite size pieces and set aside.
Cook squash in bacon drippings until tender, approximately 15 minutes. Add Kale and saute 2 minutes.
Shape pizza dough and cover bottom with ricotta cheese then mozzarella cheese. Add butternut squash, bacon, kale and sage.
Bake approximately 22 minutes or until crust in beginning to brown.
I had kale, butternut squash and sausage in the fridge and came up with this recipe. This recipe is 5 ingredients, super easy, and packed full of flavor. I love garlic, but I must admit I overdid the garlic with 5 cloves of garlic! Yikes … I feel sorry for the people who came anywhere near me after all the garlic I had! The taste sensations are ridiculously crazy good – and as an added bonus Kale has so many super health benefits!
- 2 cloves chopped garlic
- 1 tablespoon olive oil
- 2 cups cubed and peeled butternut squash
- 4 cups chopped kale, stems included
- 2 links of sausage hot and sweet, removed from casings
Saute chopped garlic in olive oil until lightly browned, add sausage and brown. Add cubed butternut squash and saute for approximately 10 minutes until cooked. Add Kale and continue cooking. Serve and enjoy!
I have one word for this pasta – WOW! This recipe is amazing and is now on the top of my list of favorites. Even though this recipe has everything I like in it, I almost didn’t make it thinking it wouldn’t be that good – I was so wrong! I had a lot of fettucine in the freezer that I made and also wanted to use up some butternut squash. This was the perfect solution! I hope you enjoy this recipe as much as I did.
1 lb pasta
4 tablespoons unsalted butter, divided
8 slices of deli prosciutto
1/4 cup diced onion
1 whole butternut squash, 3 cups chopped 1 inch squares
4 cups baby spinach
5 oz. goat cheese
3 tablespoons parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup parmesan cheese
1 cup pasta water, reserved (optional)
Start with prepping your items. Peel the skin from your butternut squash and slice it into 1 inch thick pieces. Finely dice 1/4 cup of onion and set aside. Prepare your prosciutto by cutting lengthwise into 1 inch thick slices and then roughly chopping into 1 1/2 inch pieces. Wash your spinach and set aside. Finely chop 3 tablespoons of parsley and crumble 5 oz. of goat cheese into a bowl and set aside.
Now prepare your items. Begin with melting 1 tablespoon of butter and sauteing your prosciutto over medium heat until it begins to brown, about 8-10 minutes. Remove the prosciutto from your pan and set aside. Melt another tablespoon of butter (without washing or wiping your pan) and saute the onions until translucent, about 5-7 minutes. Remove the onions and set aside. Melt an additional 2 tablespoons of butter and add the chopped butternut squash.
Saute until soft, about 10-15 minutes.
Meanwhile, cook your pasta according to the directions on the box (I used homemade pasta). Once cooked, reserve one cup of pasta water and add the pasta to your pan. Add the remaining ingredients: reserved prosciutto, reserved onions, chopped parsley, crumbled goat cheese, spinach. salt, pepper, and parmesan cheese to the pan. Toss until combined and the goat cheese is melted and equally dispersed, adding the reserved pasta water until you’ve reached your desired consistency. Transfer to a serving bowl, sprinkle with additional parmesan cheese, and enjoy!
Another great Butternut Squash recipe! I made this over the weekend and froze 36 ravioli, anticipating a Butternut Squash craving in early Spring when there won’t be any to be found! I feel like a squirrel hiding away my “acorns/Butternut Squash”!
I thought a bright yellow dough would be a fun contrast to the bright orange of the squash filling. I used turmeric in the pasta dough to obtain the bright yellow color. This recipe for the filling was found here.
- 1 Lb Fresh Pasta (I used this recipe)
- 1 Butternut Squash
- 1 Large Pear, peeled, cored, and diced small
- 1/4 Teaspoon Chili Powder, preferably Ancho chili
- 1/4 Cup Dry Jack, Asiago, or Parmesan Cheese, grated
- 1/4 Cup Pecans, toasted and roughly chopped
- 4 Tablespoons Butter, unsalted
- 2 Teaspoons Fresh Rosemary, chopped fine
- Pinch Salt
Make the Filling
Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash flesh side down on a cookie sheet lined with aluminum foil. Roast the squash until the flesh is easily pierced with a fork (about 45 minutes). Let cool slightly and scoop out the flesh.
Place the cooked squash into a large fry pan and cook over medium heat. Cook for about 10 minutes to dry out the squash. Remove from heat and place in a large bowl.
To the squash, add the cheese, chili powder, and diced pear. Mix well and add salt to taste.
Cook the ravioli for 4-5 minutes in salted boiling water.
Make the Sauce
Melt the butter in a small sauce pan. Add the chopped rosemary and cook for 1 minute. Set aside.
Place a serving of ravioli into each bowl or plate. Spoon the rosemary sauce over the ravioli and sprinkle some pecans over the top.
In my search for Butternut Squash recipes I came across this recipe at Lisa McDonnell’s site. Take a look, not only does she have wonderful recipes, but her photos are amazing as well.
This recipe blew me away, it is simply delicious! I think even if you didn’t like Butternut Squash you would love this tart. Thank you Lisa for this taste sensation!
Roasted Butternut Tart with Sage and Gorgonzola
- 1 small butternut squash
- 2 tablespoons olive oil
- 2 cups of heavy cream (split into 1 cup servings)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 eggs
- 2 egg yolks
- 4 ounces gorgonzola cheese – crumbled
- 1 tablespoon chopped sage – plus 6 whole leaves
- 1 recipe pâte brisée – basic pastry dough – pre-baked – recipe here
Pre-heat the oven to 425 degrees. Cut the butternut squash in half and place on a foil lined baking sheet.
Brush with some olive oil and sprinkle with some salt and pepper. Roast for 1 hour or until the squash is tender when pierced with a fork. Let cool slightly. Remove the flesh of the squash with a spoon.
Place into a bowl and mix with 1 cup of the heavy cream, 1 teaspoon salt and 1/2 teaspoon pepper.
In a separate bowl whisk together the eggs, egg yolks, and the remaining cup of heavy cream.
Pre-heat the oven to 375 degrees. Spread the squash mixture in the bottom of the 10″ pre-baked tart shell. Carefully pour the egg mixture on top watching not to overflow. Sprinkle the gorgonzola on top followed by the chopped sage.
Gently arrange the 6 whole sage leaves on the top so that each slice will have one. Bake for 25 to 30 minutes until the tart is set and lightly browned.
I also made 6 individual mini tarts.
And … one full size tart. One bite and you will want another and another and another! Enjoy!