This butternut squash and Brussels sprout pizza brings fall favorite ingredients together with caramelized onions and a touch of blue cheese for a winning fall flavor combination.
What’s your favorite winter squash?
Is it the classic Pumpkin? Sweet Butternut? Nutty Acorn? Stringy Spaghetti? How about Delicata, Hubbard, or Festival?
What are winter squash?
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. We love the way their flavors burst to a new dimension when roasted. You can roast winter squash whole or just roast the cubed inner flesh, as we do in this dish.
Roasted butternut squash and Brussels sprout pizza!
We can’t even begin to explain where the inspiration for this dish came from.
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 sprouts. Both ingredients are so flavorful on their own, we don’t really need any extra seasoning. So, we just barely salt and pepper-ed the veggies before sending them into the oven. We wanted their natural, caramelized flavors to really pop and shine through!
What kind of sauce do you put on that?
And, how to ‘sauce’ it?
Onions are a natural pairing for both Brussels sprouts and squash, but typically we’ll throw them in the oven to roast side by side.
We knew we’d need something to tie the crust to the veggies, a ‘sauce’ of sorts, so we caramelized the onions while the other veggies were roasting to create a nice sweet base for our roasted butternut squash and Brussels sprout pizza.
Cooking low and slow is best!
Here are two cooking methods where SLOW is better. By using a low heat for the onions and moderate heat for the veggies, we can cook each for longer, letting the sugars caramelize and bringing forth some magical falavors.
We stirred a bit of beef broth into the deeply golden onions and tossed in just a pinch of blue cheese to make it creamier, and more sauce-like.
Let me tell you, there is nothing like blue cheese and Brussels sprouts for a winning fall combo!
The result for all our crazy pairing 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.
‘True’ pizza or not, it’s the perfect vegetarian meal for fall!
- 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 400F.
- 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 375F. 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 de-glaze. 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.