Butternut Squash Pizza with Goat Cheese and Caramelized Onions

Yesterday as my husband, Nadir, was leaving for work, I threw out an idea for a butternut squash pizza, to mentally prepare him for a dinner, that may or may not be edible (depending on how successful my experiment went). His response was a raised eyebrow and "interestingggg." Now, when words such as 'interesting' and 'unique' come into play in reference to one of my cooking ventures, its definitely a way to mask a growing apprehension or uneasiness on the part of my culinary guinea pig.

Unfortunately, the inspiration behind the pizza is quite pathetic. It was not inspired by the lovely thin crusted, fresh tomato topped, basil covered pizzas, that I ate in Italy. Nor did the delicious tartine, that I tried at a brunch place, covered with flavorful unique ingredients, get my creative juices flowing. It was actually a commercial for Dominos Pizza that I saw on TV on Sunday night, that had me craving pizza through to the next morning. I know anyone who claims to have a sophisticated palate is not supposed to admit to enjoying things like Dominos' pizzas, but as a student it was one of my staples, and I have to say, at times there was nothing that compared to taking a comforting bite out of one of their thin crusted pizzas. Anyway, before I turn into a Dominos commercial, lets get to the pizza I created.

I had a butternut squash in the fridge which I wanted to use up so I thought that if I could somehow incorporate it onto a pizza it might taste good. I looked up recipes online but nothing really appealed to me. They all used chunks of butternut squash and grated parmesan cheese with caramelized onions. I finally decided to bake the butternut squash in the oven and puree it, adding a little bit of milk, and then use it as a base sauce. I topped it with chunks of goat cheese and some caramelized onions, and then sprinkled it with a little bit of mozzarella. I baked it in the oven for about 10 minutes (as I had used the store bought crust).

The pizza was deeeeeeeeeeeelicious! The slight sweetness from the butternut squash was cut by the tartness of the rich creamy goat cheese and the crunch and flavor from the caramelized onions just put it over the top. I loved it. I looked over at Nadir as he took his first bite. His eyes widened and a satisfied smile followed. If an apprehensive "interestingggg" can be converted into that expression, I'd say its definitely a recipe worth trying. Its a little more labor intensive than most pizzas but it definitely pays off.

Butternut Squash Pizza Recipe

Ingredients

1 butternut squash

1/4 cup milk

Chilli flakes

Salt

Pepper

Goat cheese (About 5 oz)

Mozzarella cheese (handful)

2 onions

2 tbsp balsamic vinegar

Store bought crust

Olive oil (3 tbsp)

Directions for the Butternut Squash Sauce

Preheat the oven to 400 degrees F.

Microwave the butternut squash for 3 mins with the skin on (this will soften the skin and make it easy to peel). Use a potato peeler to take off the skin. Chop into 1 inch cubes and spread on a foil covered baking tray (make sure you've oiled the tray beforehand so it doesn't stick). Sprinkle the squash with salt, pepper, olive oil, and 1 tbsp of balsamic vinegar. Mix together in the tray and then let the squash bake for about 25 mins. Once it is soft transfer to a food processor, add some salt, pepper, and chilly flakes to taste and pulse until it has a smooth consistency. Slowly add in the milk pulsing a little at a time until it is thin enough to spread over the crust.

Caramelized Onions

While the butternut squash is in the oven cut up 2 onions and sautee them in olive oil on high heat for about 10 mins or until onions start to soften and become a translucent color. Turn heat down to very low and add the balsamic vinegar. Allow the onions to cook for about half an hour stirring them every 5 mins or so until they have caramelized.

Pizza

Assemble the pizza by spreading the butternut squash sauce over the surface of the crust. Add chunks of goat cheese and the caramelized onions, and then top it all with a sprinkling of mozzarella. Bake in the oven for about ten minutes and then serve.

Yam Fries

I had never eaten sweet potatoes until I tried the delicious sweet potato fries at the restaurant, Urban Solace. It came as a side to a delicious juicy burger, but once I bit into those slightly sweet, slender crispy fries, I almost forgot about the main course. The only reason that I can come up with to explain why these amazing fries have escaped me all these years, is that I haven't been exposed to much Southern cuisine. I really have been missing out! I also haven't partaken in many traditional Thanksgiving meals where I've heard sweet potatoes are usually found in abundance and for some are a necessary part of the meal.

Another common side found during Thanksgiving meals are yams. Yet another vegetable that I haven't been exposed to. Along with winter squash they are currently lining most of the stalls at my local farmer's market. Its exterior resembles those of ordinary potatoes but beneath its rough skin lurks a surprisingly cheerful orange vegetable.

I had heard that yams are both similar in taste as well as color to sweet potatoes. So, reminiscent of those delicious fries I had at Urban Solace, I decided to make Yam fries. I cut them into wedges rather than thin fries to make things easier. After seasoning them with some salt, pepper, paprika, garlic powder, and olive oil, I put them in the oven to bake for about 35-40 mins. (See below)

They came out slightly crisp on the outside and soft and dense on the inside. They tasted as good as the sweet potato fries that inspired them; vibrant orange wedges, slightly sweet, and perfectly crisped. I dipped them in ketchup and it made for a great side to our dinner. They were much healthier than real fries (as there was no frying involved), and best of all, they tasted just as good.

Recipe for Yam Fries (Serves 4)

Ingredients:

2 Yams

Salt

Pepper

Garlic Powder

1 tsp paprika

2 tbsp olive oil

Directions

Preheat the oven to 350 degrees F. Line a baking tray with foil and spray with cooking oil.

Peel the yams and then cut into thin wedges. Sprinkle them generously with salt, pepper, paprika and garlic powder and add the olive oil. Mix it all together and then lay it out on the baking sheet. Bake for about 35-40 mins. If you prefer it crispier broil it for the last minute or two but keep a close eye on it because it can burn easily.

Nutella Hot Chocolate

Ok this is so embarrassingly simple that it doesn't even qualify as a recipe but its so decadent, chocolaty, and blissfully warming during the cool winter evenings that I thought I should share.

Nutella hot chocolate is my latest obsession. I've had some really terrific hot chocolates through the years including one in Paris which felt like it was eighty percent melted rich chocolate with a touch of milk for effect. It was out of this world but I could barely move after having downed it; it was basically a chocolate meal in a mug. Another great one (which they no longer serve) is the "Signature Hot Chocolate" at Starbucks. I enjoy it because of the unexpected hint of salt that brings out the rich chocolate flavor. Salt and chocolate might sound weird but trust me once you've had it there's no going back.

Nutella hot chocolate probably doesn't give rise to thoughts of diets and such but I actually have been trying to be a bit more healthy in general and I'm trying to cut out a lot of the junky sweet things I consume during the day minus the buttermilk pancakes I had for brunch today (oops!). I still need something sweet after dinner though to feel completely satisfied so this is my fix.

One night, I was craving hot chocolate but we had no cocoa in the house so I decided to use what was on hand. I added a tablespoon of Nutella to a pan on medium heat and then slowly added a bit of milk stirring constantly. Once it was fully dissolved I added the rest and turned the heat up until the milk was steaming. The result was delicious. The chocolate and hazelnut flavor are really rich and complement each other really well satisfying the cravings of even the biggest sweet tooth. If you're counting calories its about equivalent to having a chocolate bar but about a hundred times more satisfying.

Wrap your hands tightly around that steaming mug of hot chocolate. The best thing is that it just took minutes to make. Here's the recipe.

Ingredients

1 tbsp Nutella

1 milk skim milk (or whole milk if you prefer)

Directions:

Put the stove on medium heat and spoon the Nutella into the pan. Mix in a little bit of milk and stir until most of the chocolate is dissolved. Add the rest a little at a time stirring constantly and then cover and turn the heat up. When the milk is steaming pour it into a cup and sprinkle with a few mini marshmallows if you desire.

Chocolate Chip Cookies

I have a special relationship with chocolate chip cookies. Its called LUST!

My eyes go a little blurry just thinking about them. Much like the image below.

I don't just love the finished baked product. I love it in all its forms and stages. It begins with the mixture of brown sugar, butter, white sugar, and vanilla extract. I eat about a quarter of it while stirring it. In go the eggs, then the dry ingredients, and finally the chocolate chips. All melded together to form a mushy doughy ball of chocolate chip heaven.

I love love LOVE cookie dough! Deciding between eating raw cookie dough or waiting for them to come out of the oven is always a close call. The perfect cookie is one that is lovely and melt-in your-mouth-chewy in the middle and crunchy around the edges. There's nothing that beats a good chocolate chip cookie with a steaming mug of milk or tea.

I've been on a chocolate chip baking/eating binge lately. I went to a Halloween party with all good intentions of making witch hat or black cat shaped cookies but in the end I knew that neither would measure up to the flavor, crunchiness, chocolate gooey-ness, of a real homemade chocolate chip cookie. They were a hit at the party and a week later I found myself baking them again for a sci-fi movie night (side note: don't EVER rent the movie "Splice"....it has a seriously disturbing storyline!). I tried a slightly different recipe each time so I'll share both. The first one was chewy, doughy, thick, and delicious while the movie night ones were thinner, crispier, and equally tasty.

Before I forget, I have to mention that since moving to San Diego I have discovered a dessert that should definitely be named after me and my love of cookies. Its called the "Pizookie." If you haven't already guessed, it's the melding of a cookie and a pizza; a gigantic cookie in a pizza pan with each quarter comprised of a different sort of cookie (I recall chocolate chip, oatmeal, and peanut butter) topped with about 12 scoops of ice cream. I hope my last meal measures up to this...

Now with the image of that dessert go whip up some delectable chewy pieces of chocolate chip goodness....

Thick Chewy Chocolate Chip Cookies (from allrecipes.com by Dora)

Makes 24 Cookies

Ingredients

• • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. (I had to bake mine for 15-20 minutes so keep an eye on them. Time may vary depending on how large you make them)

Crispy Chewy Cookies (on smittenkitchen.com)

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Butternut Squash

I never really ate squash growing up but I would have tried this squash anyway because of its name; there's something about the word butternut that conjures up images of delicious buttery smooth rich vegetables. I was first introduced to it quite accidently on a weekend getaway that I took to a quaint town called Carmel. It was Memorial Day weekend and there was a lively buzz about the place as citygoers explored the beauty of Big Sur during the day and sauntered through the specialty stores and restaurants in the evening.

After a beautiful hike through a redwood forest we were famished and strolling around Carmel impatiently awaiting the time for our restaurant reservation. We stumbled across a store with tons of exotic jams, spreads, and sauces. As there were so many people in town that weekend, they had several stations filled with goodies that you could sample. With no intention of buying anything we wandered around trying almost everything in the store and then I tried the butternut squash sauce. It was delicious! The sauce was slightly warm, had a buttery smooth texture, and surprised me with its unexpected punch of paprika and spice. I kept coming back to it and by the third sample I realized I couldn't go home without it.

Back in San Diego, I added it to some pasta and it was incredibly delicious. Come October I found butternut squash in abundance at the farmer's market. I brought home several and tried out two recipes. One was an effort to recreate the buttery sauce from Carmel and the other was a healthy adaptation of a Martha Stewart recipe. For the pasta sauce I baked the butternut squash in the oven for about an hour, then scooped out the inside and pureed it in the food processor. I heated it in a frying pan while adding creme fraiche a little at a time along with some paprika, chilli flakes, salt, and pepper, and stirred until I had the consistency desired for my sauce. It was delicious!

The second recipe I tried a few days later was Martha Stewart's butternut squash recipe. I cut the butternut squash in half and seasoned it with some salt and pepper before leaving it to bake in the oven. Once it was tender, I scooped out most of the inside and then pureed it in the food processor with some greek yogurt (instead of sour cream) adding some chives, paprika, salt and pepper for flavor. Once the mixture had a smooth consistency I scooped it back into the butternut squash skin and sprinkled it with some breadcrumbs and let it bake for another 20 minutes until the top was a lovely golden brown color. My husband was practically licking it out of the skin, a bit like I do with mangoes which I adore. It was that good.

Here are the recipes. Try them out while squash is in season. They are nice and hearty for the cooler autumn months.

Recipe for Butternut Squash Pasta Sauce

Ingredients

2 butternut squash

80z creme fraiche (or heavy cream)

1 tsp paprika

chilli flakes

Salt

pepper

Directions:

Slice each butternut squash in half from top to bottom, seed, and scoop out the loose fibers. Season each squash with salt and pepper and bake in the oven for about an hour at 400 degrees Fahrenheit or until the inside is tender. Scoop out the flesh and place it in the food processor and add more salt, pepper, some chilli flakes, and paprika. Blend until smooth. Place the mixture in a frying pan and slowly add the creme fraiche stirring to blend. When you have the consistency you desire add the pasta to the sauce and toss it. You can add some previously cooked chicken pieces if desired.

Adaptation of Martha Stewart's Twice Baked Butternut Squash Recipe

Ingredients

2 butternut squash

1/2 teaspoons salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1/2 cup greek yogurt

1 teaspoons paprika

3 fresh chives, cut into 1/8-inch pieces

3 tablespoons fresh breadcrumbs, lightly toasted

Directions

Heat oven to 425 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place squash on a baking tray. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle.

Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill the squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.

It is also excellent served on slices of toasted baguette bruschetta style.