Tuesday, November 9, 2010

Roasted butternut squash pizza and Waldorf Green Salad

Yes, preparing a giant butternut squash is sort of a pain. OK, not sort of, it is a pain. The one I started with was 2 1/2 pounds. It was a beast. Nice and solid inside, not too many seeds. You gotta have a super sharp knife and a great peeler to get this done. I roasted 2 pans, one plain for the girls, and one seasoned.

Roasted Butternut Squash Pizza
Toss 1 1/4 pounds diced squash with 1 tablespoon of olive oil, a couple teaspoons of balsamic vinegar and 1/2 teaspoon eensy-weensy minced fresh rosemary. Add a pinch of salt and pepper. Roast on parchment lined baking sheet at 425 for 25 minutes, don't need it overly-carmelized since it's gonna be a pizza topping. I also cooked down a small onion over low heat while the squash was roasting.
How was I able to hack into a giant squash with a preschooler and a toddler running around the house? Well, the older one was zoned out on Dora, and the other one was NOT watching Dora. She was doing this:
Well, at least she stayed out of the kitchen.
The finished pizza: Roasted squash, cooked onions, 1/2 cup of ricotta cheese, a drizzle of olive oil and topped with a couple tablespoons freshly grated parmesan. Baked at 450 for about 20 minutes to get good and toasty (used a preheated pizza stone with cornmeal). Man, oh so tasty! I can't wait to experiment with homemade pizza dough. I'll get there...
I also threw together a salad, we have a ton of lettuce from last week and we're due for more tonight!!! Yikes!

Waldorf Green Salad

Mixed greens, sliced celery, sliced apple, dried cranberries, feta cheese and Trader Joe's Sweet Poppy Seed Dressing.
CSA items used: butternut squash, onion, rosemary, apples, lettuce

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