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Pizza and red wine is my fave kind of a Friday night. Here is my go-to fall/ winter pizza! Butternut Squash has a nutty, sweet taste and is rich in Vitamin A and Vitamin C. It goes well with caramelized Onions! Both on Pizza is a classic quick recipe, best for weekend comfort food!

INGREDIENTS:

1 wheat pizza dough (store bought)

1 tub carmelized onion dip (any other white/ mayo based dip works also)

400 gms butternut squash cubed or ribboned

1 large onion

Baby spinach leaves (to taste)

1/2 packet mozarella cheese

1 packet goat cheese

Arugula leaves (optional)

HOW TO PREPARE:

Set the oven to preheat to 450 degrees F. Sprinkle salt and pepper on the butternut squash and roast until tender, about 20 minutes.

Chop the onion into thin slices, saute in a spoonful of olive oil on low heat until it turns golden brown, about 20 minutes.

Wash the spinach leaves and set aside, slice the mozarella cheese into thin slices and set aside.

Roll out the dough on a pizza pan until it is 12″ wide. Spread the onion dip, be generous on the edges.

Take the butternut squash out of the oven, let it cool for a couple minutes.

Add spinach and the carmelized onions on the pizza, add mozarella slices, then add the butternut squash. Lastly sprinkly goat cheese. Season with salt and pepper.

Let the pizza bake until the edges and the cheese is light golden brown. Let it rest for a couple minutes. Top with arugula, slice and serve!

The leaves are changing color, the air is crisp, and winter is coming – it is soup season in the house. This is one of my favorite (easy) stews. Serve with a bowl of fresh white rice!

INGREDIENTS:

  1. 1 Tablespoon Butter
  2. 2 Tablespoons Olive Oil
  3. ¼ Cup All Purpose Flour
  4. 1 ½ Cup Chopped Celery and Onion Mix
  5. 1 Teaspoon Minced Garlic
  6. 2 Bay Leaves
  7. 1 Star Anise
  8. ½ Cup White Wine
  9. 1 Cup Chopped Tomatoes
  10. 2 Tablespoons Tomato Paste
  11. 1 Packet Frozen Okra
  12. 1 Teaspoon Oregano
  13. 6-8 Sprigs of Thyme
  14. 1 Tablespoon Cumin Powder
  15. ½ Box Vegetable Broth
  16. 2 Links Vegetarian Sausages
  17. Salt to taste

HOW TO PREPARE:

  • In a deep bottom pan or Dutch oven, heat the butter and olive oil.
  • Add the flour and stir quickly to form a paste, cook until it changes color, think peanut butter texture and color.
  • Now add the chopped celery and onion mixture along with the garlic, bay leaves, and star anise.
  • Cook for a few minutes until tender, now add the white wine. Cook until the wine evaporates.
  • Add the Okra and all the spices. Stir and cook for a couple minutes.
  • Now add the tomatoes, tomato paste, broth, sausages, and salt to taste.
  • Close the lid and cook on high for 8-10 minutes until you get a stew like texture.
  • Top with parsley and serve hot!