If you read this blog on the regular you might be noticing a pattern with
pizza. I'm really into making pizza dough to have on hand for dinner. The possibilities are endless & plus, who doesn't like pizza?
Chris brought back one of the largest butternut squashes I've ever seen from the farmer's market so I felt the need to incorporate that into a dinner & in this case a pizza. I'm not going to lie, you have to put some work in to get what you want out of a butternut squash. It's pretty hard so zap it in the microwaved before you attempt to cook it. Since mine was on the larger side I microwaved it for about 5 minutes. Then you can cut it in half length ways. It has some seeds in it that you'll need to scoop out. There is also a pretty tough shell on this veggie so you'll need to peel that off. Now you're ready to chop. Do your best to make even sized pieces. The smaller the pieces the quicker they will cook. I only used half of the squash for this recipe but I chopped up the rest of it & sealed it in a food storage bag for use later in the week - which mean less prep time for round two.
My favorite part of this pizza is smearing the warm goat cheese all over it when it comes out of the oven. The tang from the goat cheese & the sweetness of the roasted veggies is dinner worthy!
