Butternut Squash Pizza

This Butternut Squash Pizza was Awesome~!

A little skeptical going in, but coming out one of my top fav's so far!

We deviated from the recipe however, following one of the reader's comments~! And I used Buboli Premade Pizza Crust (Found in the Bread Section of The Supermarket), I am not a big fan of the refrigerated stuff!

I bought the parm but never used it!

Instead I grated polly-o whole milk mozz (skim would be fine too!) and topped the pizza quite heavily with that before putting in the oven, and I also sliced 5 sliced of garfalo bufola mozz (buffalo mozz from italy) and placed it around the pizza margarita style.

The result - excellent!

A+


I had to take her out a bit to let the water from the mozz drain off - but the result was outstanding - highly, highly recommended - much better than any pizza I've had!

The Squash put the tomatoes to Shame~!!!!


Here is the Recipe from "All Recipes" :

Thank you Dakota Kelly!

Butternut Squash Pizza

Butternut Squash Pizzas with Rosemary

SUBMITTED BY: dakota kelly PHOTO BY: Allrecipes

"Yum, yum, yum!"

PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min


INGREDIENTS (Nutrition)

1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese


DIRECTIONS

1 Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.

2 Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.

3 Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Mushroom & Roasted Garlic Risoto

I Loved This Recipe!

It was fantastic, simple and lots of Fun~!

I have never used Roasted Garlic Before so that was definitely lots of fun!

And I used three different types of mushrooms: Oyster, Sliced Baby Portabella and Canned Straw Mushrooms~! I also measured them physically in the cup - rather than using just 8 oz.

I imagine shittake would be great as well~!


The Abrio Rice was a bit challenging to find and pricey for rice when I did, but it was well worth it and this risotto was amazing!

Other than that I stayed pretty true to the directions, although I reduced it quite thick!
Reduce to your liking, and yes, 5 cups of veggie broth (about 3 cans) will be absorbed into that one cup of rice!

I suggest roasting quite a bit of garlic, two small bulbs should be perfect - I roasted one fairly large bulb, and yet I felt it could use more. I also suggest mashing / dicing the roasted garlic before adding as it didn't seem to spread around as well as I'd thought it would.



And if you would like to make a fair amount, double the recipe! It says it serves 8, however, my girlfriend and I ate it for dinner the other evening, and I saved a bit for a friend. So I would say it would serve 4 as a side dish and two as a main dish maybe three at most depending on how far you reduce it!

Again this was an excellent find, and I will be making this again~!!!!

Thank you KK1000 for this Excellent Dish!

Here is the Recipe from "Better Recipes":

Mushroom & Roasted Garlic Risoto

Short-grain arborio rice, mushrooms & vegetable broth are cooked slowly--with constant stirring--for this risotto that's seasoned with roasted garlic.

Ingredients:

• 1 bulb garlic
• 1/2 teaspoon olive oil
• 4 Tablespoons olive oil
• 1 white onion, chopped
• 3 cups mushrooms, sliced (about 8 oz)
• 1 cup arborio rice
• 5 cups vegetable broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper

Directions:

Preheat oven to 350 degrees. Cut off a thin layer of garlic bulb at the root end. Place garlic in foil or a garlic roaster. Drizzle with 1/2 teaspoon of olive oil. Cover and bake for 20 minutes, until fragrant. Allow to cool. (To speed this process, you may place the garlic in the refrigerator while preparing the risotto.) Meanwhile, in a 4-quart saucepan, heat the 4 tablespoons of olive oil over medium-low heat. Saute onion for 2 minutes. Add mushrooms and saute for 2 minutes. Add rice and cook for another 2 minutes. Pour in one cup broth, stirring constantly until nearly all the liquid is absorbed, about 10 minutes. Add remaining broth in this same manner, one cup at a time and stirring constantly. Once all the broth is incorporated, squeeze the bulb of roasted garlic to removed all the pulp from the peel add to the risotto. Stir in salt and pepper.

Number of Servings: 8

Notes from the Cook: The key to a good risotto is to constantly stir. Don't stop stirring!

Green Beans Gorganzola

My First Recipe out on my own, was Green Beans Gorganzola!

I have to say, although it was great for the first round. It didn't ticIkle my fancy. The recipe called for cooking the green beans in unsalted water, and I drained early to preserve crispness and nutritional value, and yet it almost took away from the dish.

There wasn't much deviation from the recipe, other than a last minute decision to cook the green beans first and therefore cooking them in water that had a dash of olive oil. The tastes just contrasted each other a bit too much for me! Added small slice of butter to the saute which helped it all meld together when I added the cheese! I also added more gorganzola to the mix, which was excellent and highly recommended!

It was somewhat of a Gorganzola Mac and Cheese - which was excellent save the green beans!

Next time around, I prefer to cook the beans longer and in well salted water; I will also chop the green beans into 3rds or 4ths, as the size ratio to penne was a bit too awkward when eating.

Since I loved the Gorgonzola and the Penne together, I have plans to try "Penne with Gorgonzola and Pistachio", before coming back to this one!



Here is the recipe from "Better Recipes", Submitted by Kathy Nachtrab :

Ingredients:

• 1/2 lb penne pasta, very thin with ridges
• 1 1/2 lbs fresh green beans, stemmed but not cut
• 1/3 cup walnuts, coarsely chopped
• 1 large clove garlic, chopped
• 1/4 cup olive oil
• 1/4 tsp kosher salt
• Freshly ground black pepper to taste
• 1/3 cup gorgonzola cheese, crumbled

Directions:

Cook pasta according to package directions, drain and keep warm. Drop beans into boiling unsalted water, and cook al dente, about 7 minutes. Drain cooked beans, reserving 1/2 cup cooking broth. While pasta and beans are cooking, saute walnuts and garlic in olive oil with salt and black pepper. Watch carefully to avoid burning. Combine pasta, beans, saute, and gorgonzola. Toss gently adding a little reserved cooking broth, as needed. Taste to adjust seasoning.

Number of Servings: 4-6

Notes from the Cook: This dish also makes a delicious vegetarian main dish.

The Fun Begins~!

So here is how I plan do this.

I will use this blog to stay organized.

Each Recipe will have its own Post and My Comments / Variations~!

My Weekly Ingredient Lists will also have their own posts and I might do a week in review take on what was cooked that week and how I felt about it!

I will also post my cooking plans on my weekly ingredient lists, as well as the recipes with links to each one.

Here we Go~!

Much Light,

Teddy