Butternut Squash and Sage Pizza

Pin It

While perusing the site real simple I came across a delicious ricotta butternut squash pizza.  Ricotta is one of my top 5 favorite cheeses but I wanted to change it up a bit, since we just indulged in my Eggplant Parmesan a few days ago. 

My girls adore making pizzas!!  

 It really brings out the creativity in kids, and allows them to 'play' with their food. When are kids actually allowed to play with their food? My kids sure as heck aren't, that's why this is extra special for them!  They love diving into the toppings, even if they don't like them, such as onions...see above! 

After the girls helped me assemble the pizza, hubby put the kiddos to bed and we had a nice pizza dinner for two! 

Butternut Squash and Sage Pizza

Yields a 10-inch pizza

Recipe created by Epicurean Mom

Ingredients:

1 pizza dough-pre-made or store bought

1 small onion, peeled and sliced 

13 fresh sage leaves, chopped plus a few whole leaves for garnish

1/2 small butternut squash, peeled and diced into 1-inch squares

1 teaspoon fresh garlic, minced

3 1/2 tablespoons olive oil, plus more for drizzling

1/2 cup mozzarella cheese

1/2 cup monterey jack cheese

Salt and pepper to taste

Preparation:

Preheat oven to 375 degrees.  Lay diced butternut squash onto a baking sheet, drizzle with olive oil.  Toss to coat.  Bake for 10-15 minutes, or until just tender. Let cool slightly.

Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat.  Add the onions and cook, stirring frequently, until browning and caramelized, about 10-15 minutes.  Set aside.

On a lightly floured piece of parchment paper, pat out dough to form a 10-inch circle.  Make sure the sides are slightly thicker to form a crust.  Set aside until ready to assemble.  

Heat 1 tablespoon olive oil in a small skillet over medium-low heat, add chopped sage leaves.  Stirring constantly, cook until fragrant and starting to crisp, about 3 minutes.  Immediately take off heat and add 1 teaspoon minced garlic, stir until well combined.  

Preheat oven to 500 degrees.  If using a pizza stone, preheat the stone with the oven for about 20-25 minutes.

Pour sage mixture into a small cup, add 1 tablespoon olive oil and spread over the pizza dough with a basting brush.  Generously sprinkle dough with salt and pepper.  Add the caramelized onions, mozzarella and monterey jack cheese.  Evenly spread the butternut squash on top of the cheese and sprinkle with a few whole sage leaves.  

Bake for 7-10 minutes, or until a golden brown.  Let cool for 5 minutes before serving.  

{Guest Post} Family Fresh Cooking

 There are so many gifted and wonderful bloggers I follow and avidly read.  It was so difficult to narrow down the bloggers to a handful to post for me while I'm gone.  One blogger, Marla from Family Fresh Cooking,  has just launched an amazing new challenge, #projectlunchbox, that really fits what I feel is important; healthy foods for our children and families.  I am beyond excited to introduce Marla to you!!

-Family Fresh Cooking-

Hi everyone! I am Marla and my blog is called Family Fresh Cooking. I am so excited to be guest posting here today on Epicurean Mom! Katie and I have a lot in common. In her about page she says “There are two things I love most in life; family and food ~ usually in that order.  This blog is dedicated to both.”

Ditto for me! You couldn’t have said it better Katie.....

I love creating healthy recipes for myself and my family. I use the freshest whole food ingredients possible and try to limit refined sugars. Mindful balance is key to great moods, high energy & BIG *smiles* By the way the recipe on the top are my Strawberry Rhubarb Parfaits.

In our house we all love to snack all the time...sound familiar? There is always a refrigerator door open, a pantry door to be closed. I like to have healthy delicious snacks available for us to munch on. It is also great to have a bunch of extra on hand for lunch boxes.

Speaking of lunch boxes, I would love if you joined us for Project Lunch Box. A 30 day challenge to inspire all of us to pack healthy, homemade lunches for those we love. You can link up your blog over there as well.

Let’s get started with some quick, easy and healthy snacks shall we! Here are a few of our favorites:

Since we are all self proclaimed epicures here you might like my twist on classic scones. How about baking up a batch of gluten free-vegan Avocado Scones? Don’t let the avocado scare you, it’s as good in sweets as it is in savories!

Muffins are always a favorite too. Perhaps you might like Pomegranate Blueberry Coconut Muffins....

With Halloween around the corner you might be craving everything pumpkin. We love these mini Pumpkin  Chocolate Oat Muffins

Fruity popsicles are always fun. These are my latest Tutti Fruitti Chocolate Coconut Pops.

One last treat that is a favorite any time of day are my Lemon Ricotta Breakfast Cookies. An added bonus is that they are also gluten free. These cookies had a special feature on Bridge Street News in Syracuse NY earlier this year. Yes, that is me on TV...please be kind, OK?!

Thanks for having me visit your wonderful blog Katie!

It was great to meet you all! Please stop by my blog anytime to say *hi* I love company! We can also stay in touch via Twitter, Facebook, StumbleUpon, Instagram and Pinterest

*all photos and food styling are by ©Marla Meridith

Jalapeno Cheddar Scones

I was sifting through one of my regular blog rolls, Smitten Kitchen, and happened upon the most delicious sounding scones.  If you know me, you know I LOVE jalapenos! Jalapeno pizza, jalapeno bagels, stuffed jalapeno peppers, jalapeno muffins,  jalapeno dips, and on and on and on....

When I found this delicious scone recipe I had to make it, especially since it called for 2 jalapeno peppers.

While the scones were baking Ky quickly jumped off the couch and said "Mommy, mommy!  Are you making macaroni and cheese??"  I must admit these comfort scones definitely have a macaroni and cheese smell, especially since they have cheddar goodness baked inside!  

Surprisingly both my girls adored these scones, which for me, was really surprising considering my oldest daughter hates heat or spice.

Jalapeno Cheddar Scones
Recipe Adapted from Smitten Kitchen via NYMag


Ingredients:
2 cups unbleached all-purpose flour + 1 tablespoon flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cold butter, diced (1 stick)
1/2 cup heavy cream
2 eggs
1/4 pound sharp cheddar cheese (I used sharp cheddar and sharp white cheddar)
2 small jalapeno peppers, diced
Egg Wash (1 egg beaten with 1 tablespoon water)


Preparation:
Preheat oven to 400 degrees

In a small skillet, melt the butter and saute the jalapenos until soft, about 2-3 minutes.  Set aside and let cool.  Combine the cool jalapenos and cheddar cheese in a small bowl and coat with 1 tablespoon flour.

Combine flour, baking powder, butter and salt into a food processor or, pastry blender, and pulse until mealy.  Lightly whip the eggs and cream, and to the flour mixture.  Using a spoon fold dough until it begins to come together, add the jalapeno cheddar mixture and mix until well incorporated.

Place the dough on a heavily floured surface and knead dough gently, for less ten one minute.  Pat dough out to a 3/4-to-1-inch rectangle.  Cut out 8 triangles or circles (with a circle cutter.)  Combine the egg wash and brush the tops of the scones.

Line a baking sheet with parchment paper and bake for 20-25 minutes, or until golden brown.