ButterNut Squash Pizza: Two Versions

Adult Version

Kid Version

I am not a squash girl.  I have to force myself to eat it because I know it is good for me.  But when I saw this recipe on Epicurious, it piqued my interest.  I thought I would give it a try.  I could always scrape the squash off and enjoy a plain cheese pizza. However, I could not get enough of this pizza. It is a little sweet contrasted by the saltiness of the cheese... yum!  I am a lover of squash now... as long as it is on pizza! Give it a try.  I promise you won't be sorry!

Butternut Squash Pizza ( Adapted from a recipe found in Self Magazine)

Whole Wheat Pizza dough ( I use trader Joes pre-made kind)
Butternut Squash
Mozzarella Cheese
Ricotta Cheese
1/2 Sweet Onion
Parsley
Salt
Nutmeg
1 T. butter

Cut the squash in half and lay squash down in a baking about 1 inch of water.  Microwave for about 10 minutes or until the squash is soft.  Once cooked, scrape the squash into a bowl and mash with a little butter and nutmeg and salt ( all to taste). Sautee onions.  Add 1 t. salt to the ricotta cheese.  Set aside.
Prepare the pizza dough by rolling out.  For an added touch, roll the dough out in corn meal.  It makes it take professional.  Run the dough with a little bit of olive oil and sprinkle some course salt on top ( a samll amount). Cover with mozz. cheese. Plop alternating scoops of squash with the ricotta all over the pizza.  Sprinkle with sauteed onions and parsley ( fresh or dried).  Bake in the oven at 400 for about 12 minutes.

Kid Version (inspired by Ryan who will not eat anything colorful!)

Prepare pizza dough.  Mix the prepared squash with the prepared ricotta.  Layer on the dough.  Sprinkle with mozzarella cheese.  Bake at 400 for 12 minutes.

If you are interested in trying the actual recipe, click here.  I bought the wrong ingredients so this is what I came up with instead. I do want to try the right way someday.