This is great colorful fall recipe – which finally it seems that fall has arrived in Southern California – whew!
1 Underwood Butternut Squash, peeled and sliced thin (use a Mandoline slicer set at 1/8 or 1/16)
1 large onion, peeled and sliced thin
5-6 garlic cloves, sliced thin
1-2 tsp minced fresh Rosemary
5 T olive oil
2 packages of prepared pizza dough – whole wheat honey or plain (Trader Joes or Fresh & Easy works well)
1/2 cup of shredded Parmesan cheese (or more)
Sea salt and fresh ground pepper (to taste)
Note: You can also use a Kabocha Squash in this recipe and I think it is equally good!
Preheat oven to 400 degrees. Mix sliced squash, onion and garlic in a large bowl and toss with 3 tablespoons of olive oil, the rosemary and salt and pepper.
Spread mixture on parchment paper lined cookie sheets and place in the oven.
Bake in the preheated oven for 40-60 minutes, or until the squash is tender and the onions are starting to carmelize (brown). Take the pizza dough out of the refrigerator about halfway through the cooking time so it has time to warm up to room temperature. Remove from oven and set aside.
Increase oven to 450 degrees. Pour 2 T. of olive oil into a small bowl. Apply a thin coating of olive oil on two rectangle cookie sheets or stone cookware. Work with pizza dough by either rolling it out or just spreading it thinly on the prepared cookie sheets/stones. Brush the dough lightly with olive oil. Spread the shredded parmesan (add more if you like!) on the dough and top with the cooked butternut squash mixture. Cook at 450 for approximately 10-15 minutes or until the edges start to turn golden brown. Cut in squares and serve.
Serves 8-10 as a main course, also makes a great appetizer for a large group.