a) My kids ate it
b) My husband ate it
The photo you’re looking at up there is from last fall, snapped just before it was greeted at the table by:
a) “So where’s the rest of dinner?”
b) general guttural groaning
I’ve held on to the photo and recipe all year, in hopes that I could write a post outlining all the triumphant ways I convinced everyone to like it. Because, it is excellent. I know this because I ended up eating the entire thing by myself.
The trouble, of course, is the squash. While they’ll tolerate it when simmered and whirled into a classic pureed soup and, maybe, on a good day, when the stars are aligned and the pasta-hater is out, tossed with rigatoni. But for the most part, fall’s CSA VIP remains on the no-fly list at our table, which kills me. Especially this time of year when you slice one open and see that orange flesh — so much deeper colored and more flavorful than the pre-cut stuff we pick up the rest of the year. Last week, inspired by a recipe from Katie Lee’s last cookbook, I made a huge farro salad and tossed in arugula, walnuts, smoked gouda, and the most beautifully diced squash I’ve ever seen. Looks like I’ll be on the only one diving into the leftovers this week.
Butternut Squash Pizza with Ricotta
Trust me, it’s delicious.
1 16-ounce ball pizza dough, store-bought or homemade
1 cup freshly grated Parmigiano-Reggiano
1 small butternut squash, peeled and diced into bite-size cubes (as shown)
1/2 small onion, diced
kosher salt and freshly ground pepper
a shake or two of hot pepper flakes
ricotta for serving
5-6 thyme springs
Preheat oven to 475°F.
Using a pastry brush, grease a 17 x 12-inch rimmed baking sheet with oil. Drop pizza dough into the center of the baking sheet, and using your fingers, press out and flatten the dough so it spreads as close as possible to all four corners. It might take a little while, but persist, it’s worth it for the thin crust. Distribute Parm evenly on top.
In a medium bowl, toss together squash and onions with salt, pepper, red pepper flakes, and enough olive oil to lightly coat all pieces. Distribute evenly on top of pizza and bake for 15 to 20 minutes until squash looks roast-y and crust looks golden. Remove from oven, top with dollops of ricotta, fresh thyme, and more Parm and freshly ground pepper.