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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!

INGREDIENTS

  1. 1 Cup Arborio Rice
  2. 2 Tablespoons Butter
  3. 1 Tablespoon Olive Oil
  4. 1 Large Butternut Squash Cubed
  5. 2 Tablespoons Cream Cheese
  6. 1 Yellow Onion Chopped
  7. 1 Cup Grated or Thinly Sliced Parmesan Cheese
  8. 1/3 Cup Dry White Wine
  9. 1 Box Vegetable Broth or Stock
  10. 1 Teaspoon Cumin
  11. A Pinch of Saffron Threads
  12. 1 teaspoon crushed garlic
  13. Salt and pepper to taste

HOW TO PREPARE:

  • Pre-heat the oven to 420 degreeg F.
  • Coat the squash with oilve oil, salt and pepper, roast for 30 mins.
  • Heat a heavy bottom pan, add butter and oil.
  • Add the onion and cook till transclucent.
  • Add the garlic and stir for a minute.
  • Now add the rice and let it coat nicely, cook for a couple minutes.
  • Add wine and stir until the wine evaporates.
  • Now add a ladle of the broth. Cook until the rice absorbs it all. Repeat this process, one ladle at a time until the rice is almost cooked.
  • Now add the saffron, cumin, butternut squash, cream cheese, salt, pepper, and half of the parmesan cheese.
  • Stir and add more broth until the rice is fully cooked and teh risotto has a creamy texture.
  • Top with the rest of the parmesan cheese (and optionally parsley). Serve hot!