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    What’s Cook’n? Good Look’n? : Butternut Squash, Spinach and Goat Cheese Pizza

    photo by: Raymond Hom

    Last night my hubby and I made this colorful recipe and it was dee-lish! I would totally make it again.

    Butternut Squash, Spinach and Goat Cheese Pizza

    2 cups cubed butternut squash (1/2-inch pieces)
    1 tablespoon plus 1 teaspoon olive oil, divided
    1/4 teaspoon salt, divided
    1/4 teaspoon freshly ground black pepper, divided
    1 medium red onion, halved and thinly sliced
    1/4 cup all-purpose flour
    1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature
    2 cups chopped fresh baby spinach
    4 ounces crumbled goat cheese
    1/2 teaspoon dried thyme
    2 tablespoons cornmeal

    Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11″ x 16″ cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10″ x 16″ rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

    October 2011
    by Stephanie Clarke, R.D. and Willow Jarosh, R.D.

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