Happy Friday, guys. This morning I have a recipe from earlier in the week to share.
On Wednesday night, I made a butternut squash and goat cheese pizza, which also featured caramelized onion, sage, and spinach on a whole wheat store-bought crust. While a homemade crust would be a healthier—and, who are we kidding, tastier—option, sometimes on a weeknight Boboli’s whole wheat crust works just fine (so long as you ignore the longish ingredients list).
The onions and squash were prepped ahead of time to make it easier to assemble when I got home from a late class, but you can totally do this all in one go.
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes
- 1 onion (red or white is fine)
- 1 tbsp olive oil
- 1-2 cups spinach, chopped (I probably used a little too much)
- a few sage leaves, chopped
- 1/2 c goat cheese
- salt and pepper to taste
- 1 store-bought crust, preferably whole wheat
- Preheat oven to 350 F. Toss squash pieces in half the oil and spread on a baking sheet. Toss onion pieces with other half and spread on a separate sheet. Bake about 30-40 minutes or until some browning takes place. Onion may also be done on the stovetop.
- Preheat oven to 450 F. Add toppings to pizza and bake 8-12 minutes.
- Slice into pieces ( I cut 4) and eat.
I ate a slice with a side salad of greens, roasted peppers, and chickpeas tossed lightly in balsamic and olive oil. If you have leftovers, you can either reheat in the oven or the microwave (if you’re lazy/busy).
Are you a fan of homemade pizza? What’s your favorite type of pizza? I’m a huge fan of veggie pizza—the more vegetables on a slice, the better, but bonus points for broccoli and spinach.