The most exciting new (to us) food discovery of this season? Hands down it’s butternut squash. As a former picky eater I have to ease my way into trying new foods. Last year I discovered pumpkin starting with these pumpkin chocolate chip brownies. While we’ve continued to experiment with pumpkin this Fall, we’re going through a serious butternut squash phase right now.
We started by learning how to roast butternut squash. We are loving the flavor that comes when you mix the butternut squash with olive oil, salt, pepper, and a little balsamic vinegar and bake in the oven at 350 degrees for about 40 minutes, turning every 10 minutes. After enjoying the squash as a side dish and incorporating it into a pasta primavera successfully, we went a little crazy by making this butternut squash pizza. The result? Delicious! I know the flavors seem a little strange for pizza but they work surprisingly well together. It is a sauce-less pizza, so it borders on being more of a fancy flatbread. Whatever you want to call it…count me in! Continue reading “Butternut Squash Pizza” »