Blue Cheese and Butternut Squash Pizza
Two butternut squash arrived in the box this week. I’m planning to make another batch of gnocchi with one of them (with better results, I hope). And last night, the other squash found its way onto a pizza, of all things. One of our favorite pizzas is the “Blue October” from Zing Pizza in Porter Square. It’s a thin, crispy crust, covered in creamy butternut squash and topped with spinach, caramelized onions, and blue and mozzarella cheeses. As one Yelp reviewer says, it’s “Heaven on a plate.” Given that we had all the ingredients on hand, I figured why not make our own version. The crust recipe is really easy and my mini-tribute to Gourmet, found in their July 2009 issue.
Butternut Squash Spread: Peel and cube one medium sized squash. In a glass casserole, mix with 1TB olive oil and 2 cloves of garlic, roughly chopped. Bake at 400 degrees for 30 minutes. Purée squash in food processor with 1 Tb olive oil and 1 tsp salt. (You could also mix in thyme or red pepper flakes at this point). If the mixture is too dry, you may also add water in very small amounts.
