What’s your favorite winter squash?
Is it the classic Pumpkin? Sweet Butternut? Nutty Acorn? Stringy Spaghetti? How about Delicata, Hubbard, or Festival?
This week we have a mash up of recipes using these fall beauties for today’s Sunday Supper!
Winter squash are characterized by their tough outer skin, which makes them perfect for storing and eating through the winter. They lend themselves perfectly to hearty dishes like soups and stews, and their flavors burst to a new dimension when roasted, whole or just the cubed inner flesh, as we do in this dish.
I can’t even begin to tell you how the flavors for this dish came together.
We love roasting squash and roasting Brussels sprouts, and the sweetness of the squash seemed like the perfect balance for the slight bitterness of the Brussels. We just barely salt and peppered the veggies before sending them into the oven, because we wanted their natural, caramelized flavors to really pop, undisturbed.
And how to ‘sauce’ it?
Onions are a natural with both Brussels sprouts and squash, but typically we’ll throw them onto the pan to roast as well. But, we knew we’d need something to tie the crust to the veggies, so we caramelized the onions while the other veggies were roasting.
Here are two cooking methods where SLOW is better. Low heat for the onions and moderate heat for the veggies, and the flavors that develop are magical!
We stirred a bit of beef broth into the deeply golden onions and tossed just a pinch of blue cheese to give some thickness and flavor to the sauce.
The result was a pizza unlike anything we have tasted before. Tim joked that a lot of people might not even consider this concoction pizza due to the lack of tomato and apparent absence of cheese. But, call it what you will, it was tasty!
- 1 (12”) par-baked pizza crust (or make your own)
- 2 c butternut squash, cut into ½ inch cubes
- 1 c Brussels sprouts, halved
- ¼ tsp salt
- Pinch pepper
- Dash of canola oil
- 1 large sweet onion, sliced thin
- ¼ c beef broth
- 1.5 oz crumbled blue cheese (3 Tbsp)
- Preheat oven to 400⁰F.
- Spray a baking sheet with cooking spray and mix squash and Brussels sprouts on pan. Sprinkle with salt and pepper and roast for 30 min, stirring halfway through.
- In a large, cast iron (or non-stick) skillet, heat a dash of oil. Add onions and heat over medium-low heat, stirring occasionally, until deeply caramel in color (roughly 30 min). (Add oil as needed to keep onions from sticking.)
- When the squash is done, remove the pan from the oven and decrease the oven heat to 375⁰F. If you are using a pizza stone, place the stone in the oven to pre-heat.
- Increase the heat under the onions to medium. Stir the beef broth into the caramelized onions, scraping the bottom of the pan to deglaze. Add the blue cheese and stir until the mixture thickens slightly.
- Spread the onion mixture over the crust. Top with roasted squash and Brussels sprouts.
- Place the pizza on the hot stone in the oven and bake 7-10 min, until the crust is golden.
Thanks to Heather from girlichef for hosting this week! Boy do we have a collection for you!
Breakfasts and Breads
- Maple Butternut Squash Donuts from Mess Makes Food
- Pumpkin Sweet Rolls from Basic N Delicious
- Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
Appetizers, Starters, and Condiments
- Butternut Squash and Couscous Patties-Indian Inspired from Soni’s Food
- Pumpkin Hummus with Spiced Lamb from girlichef
- Quick Pumpkin Butter from Shockingly Delicious
Soups, Sandwiches, and Salads
- Black Bean and Butternut Squash Chili from Supper for a Steal
- Black Bean Pumpkin Soup from What Smells So Good?
- Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
- Butternut Squash Soup from That Skinny Chick Can Bake
- Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
- Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
- Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
- Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
- Roasted Squash and Sesame Noodle Salad from Jane’s Adventures in Dinner
- Butternut Squash and Spinach Quesadillas from The Dinner-Mom
- Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
- Butternut Squash Lasagna from Hip Foodie Mom
- Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
- Carnival Squash with Maple Sausage Stuffing from Cindy’s Recipes and Writings
- Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
- Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
- Pumpkin Alfredo from Hezzi-D’s Books and Cooks
- Pumpkin Enchiladas from La Cocina de Leslie
- Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
- Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
- Sausage and Apple Stuffed Acorn Squash from The Messy Baker
- Spaghetti Squash in a Creamy Sausage Sauce from Cookin’ Mimi
- Spaghetti Squash Shrimp Scampi from Pescetarian Journal
- Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
- Butternut Squash and Apple Crumble from The Wimpy Vegetarian
- Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
- Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
- Parmesan-Roasted Acorn Squash from The Urban Mrs
- Pumpkin Macaroni and Cheese from Big Bear’s Wife
- Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
- Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
- Skillet Buttercup Squash with Bacon from Magnolia Days
- Slow Cooker Squash and Apples from Mama’s Blissful Bites
- Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue’s Nutrition Buzz
- Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi’s Kozy Kitchen
- Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
- Pumpkin Pie Crumb Bars from Pies and Plots
Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog
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