Butternut squash has too many awesome qualities to list all at once. I'm sure you had heard me rattle off a handful by now anyway. But one thing I know I haven't mentioned is the fact that even though butternut squash is a "winter" squash, it can typically be enjoyed all year long. That is fantastic news for butternut squash lovers!
Of course, its peak season is the fall and winter months. But even so, butternut squash lingers on in most produce sections long after that. As a matter of fact, last summer I noticed it in my local grocery store consistently. I though that was kind of strange at the time, but I still embraced its presence!
Something amazingly delicious that can come from this wonderful squash is pizza sauce! Have you ever tried it? It is SO good! Once roasted, the squash turns into a flavorful sauce in no time using your Vitamix or food processor.
My favorite toppings are things that I find to complement the squash nicely:
Doesn't that sound heavenly? The toppings can be whatever you desire. Add meat if that's your thing. Or cheese if you are fine with dairy. Anything goes!
For the sauce:
4 cups butternut squash, diced into 1 inch cubes
1/2 tsp garlic powder
sea salt, to taste
fresh ground pepper, to taste
2 Tbs coconut oil, melted
2 Tbs nutritional yeast (optional)
1 tsp fresh thyme
For the toppings:
1 garlic clove, minced
1 1/2 cups cauliflower florets
1 red onion, sliced 1/4 inch and quartered
1 fennel bulb, sliced 1/4 inch and quartered
1/2 tsp fresh thyme
1 Tbs fresh basil, chopped
Grain Free Pizza Crust (or pizza crust of your choice)
Fresh Parmesan Cheese for dairy eaters
1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Toss the butternut squash cubes with the garlic powder, sea salt, pepper, and 2 Tbs coconut oil. Then roast for 25-30, or until fork tender.
3. While the butternut is roasting, prep your toppings. If using vegetables, I saute them in a pan with 1/2 tsp fresh thyme and minced garlic clove (exclude the basil- set that aside) until they are tender but not mushy. Once they are finished cooking, add the fresh basil into the mix and set aside.
4. When the butternut is done, place the cubes in your Vitamix or food processor. Then add the nutritional yeast and 1 tsp fresh thyme. Purée until smooth. You will need to scrape the sides down a few times to make sure all of the squash is incorporated properly to form a smooth sauce. The sauce will make enough for two 12" pizzas and can be made the day before.
5. Now that your sauce is made and vegetables are roasted, it's time to compile your pizza. Using either my Grain Free Pizza Crust recipe, or pizza crust of your choice, spread the butternut sauce over the cooked pizza crust. Add your veggies or other toppings. Sprinkle with Parmesan for dairy eaters and cook for an additional few minutes to evenly heat the pizza.