It’s pretty safe to say that my sister has an obsession with butternut squash. I hadn’t had it much before I lived with her in Paris, but her constant use of the versatile ingredient made me a convert. It’s health benefits are endless; it’s low in fat and delivers a high dose of dietary fiber, boosts your nervous and immune system, and is a heart-healthy choice.
My initial hope was to make ravioli, but seeing has my middle-of-nowhere grocery store didn’t have wonton wrappers, I went with the next thing I thought of: pizza.
Since I’m a poor college student with low funds and little time, I bought Artisan Pizza Crust from Pillsbury. It’s a nutty, fluffy whole grain pizza crust that is so easy to use and is inexpensive. On top, I spread some pesto, goat cheese, broccoli, and blanched butternut squash slices. I baked it as the crust package instructed – at 400° for about 15 minutes – and topped it off with some crushed red pepper.
I had a bunch of squash leftover, which I roasted in the oven until it was tender. I’ll snack on it or add it to my noodles the next time I make pasta.
To blanch the butternut squash: Slice the squash into thin disks. Bring water to a boil. Add the squash and let them cook for 2-3 minutes. Strain, and add to an ice water bath to shock. Before adding them to pizza, pat dry with a paper towel.