BUTTERNUT SQUASH AND GORGONZOLA PIZZA
Steps:
- Preheat the oven to 475 degrees F. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil. Thinly slice the onion and sage.
- Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place the dough onto it.
- Crumble the gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top.
- Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes. Slice the pizza into 8 wedges.
Nutrition Facts : Calories 390 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 25 milligrams, Sodium 860 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 14 grams
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA
Provided by Stephanie Clarke
Categories Bake Vegetarian Low Cal Dinner Lunch Goat Cheese Spinach Butternut Squash Fall Healthy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.
BUTTERNUT SQUASH, SPINACH & GOAT CHEESE PIE
As seen on http://www.deliciousmagazine.co.uk/recipes/butternut-squash-spinach-and-goats-cheese-pie-with-cheesy-pastry. It really is exceptionally good. Serves 6-8 Takes 40 minutes to make, 1 hour 15 minutes to cook, plus cooling, chilling and defrosting
Provided by Sara K.
Categories Savory Pies
Time 1h55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 1. For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl, add 50g of the grated Parmesan and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold water and add a little at a time until the dough just sticks together (you may not need all the water). Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes in the fridge.
- 2. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Scatter the sliced butternut squash over 2 or 3 large roasting trays, drizzle with half the olive oil, scatter over the cumin seeds, ras el hanout and chilli flakes, and season well with salt and black pepper. Roast in the oven, stirring occasionally, for 40 minutes.
- 3. Meanwhile, add the sliced onions and garlic to another roasting tin with the rest of the olive oil. Halfway through cooking the squash, add the onions to the oven and roast for 20 minutes. Remove the squash and onions from the oven, squeeze out the garlic from their skins, mash the roasted garlic into the onions and leave to cool slightly.
- 4. Place the spinach in a colander over the sink and pour over a kettle of boiling water. Refresh under cold water, then squeeze dry to remove all the excess water. Chop the spinach, put into a bowl, season and mix with the ricotta, then set aside.
- 5. On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 23cm springform tin. Add half the spinach mixture in a layer, then distribute half the roasted squash on top of that. Scatter with half the pine nuts, then half the goat's cheese. Repeat with the rest of the spinach mixture, butternut squash, pine nuts and goat's cheese. Finally, add the garlicky onions in a layer on top.
- 6. On a lightly floured surface, roll out the rest of the pastry, then lay on top of the pie, pushing in the edges to seal well. Make a hole in the middle of the pie and decorate the top with leaves made from any leftover pastry. Brush the top of the pie with beaten egg, scatter with the rest of the Parmesan and chill for 20 minutes.
- 7. Cover with cling film and foil and freeze, uncooked, for up to 1 month.
- 8. When ready to eat, remove the foil and cling film and defrost fully in the fridge. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 30-35 minutes until the pastry is golden brown on top. Leave to cool in the tin for 10 minutes before serving.
- Nutritional info.
- Per serving (based on 10): 564kcals, 32.2g fat (15.5g saturated), 19.6g protein, 52.3g carbs, 12.8g sugar, 1.1g salt.
PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE (COURTESY GIADA D)
This looks delicious and I'm posting here for safekeeping. Follow-up: Keep an eye on your roasting veggies. Mine were done in 30 minutes and I lowered the temp to 400 F. To please DH, I'm going to try sausage in the mix next time. All in all, a nice change of pace!
Provided by Greatfull
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
- 2. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
- 3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 40-45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
- 4. While the squash mixture is cooling, bring a large pot of water to boil over high heat. Add the pasta and some salt and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve 1 cup of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper. Garnish with Parmesan and serve.
- Note: To toast walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, approximately 6-8 minutes. Cool completely before using.
More about "butternut squash spinach and goat cheese pizza food"
MASHED BUTTERNUT SQUASH WITH GOAT CHEESE AND ROSEMARY ...
From reciperunner.com
4.3/5 (23)Total Time 25 minsCategory Side DishesCalories 130 per serving
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA RECIPE …
From self.com
Servings 8Calories 222 per servingEstimated Reading Time 50 secs
BUTTERNUT SQUASH PIZZA WITH KALE AND GOAT CHEESE - THE ...
From thebalancedberry.com
Estimated Reading Time 4 mins
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE LASAGNA - DEL'S ...
From delscookingtwist.com
5/5 (1)Category Savory
- In a large mixing bowl, toss together the diced butternut squash with olive oil, salt and pepper. Transfer to the prepared baking sheet and roast in the oven for 25-30 minutes or until tender, stirring every so often to ensure squash is roasted evenly.
- Transfer to a shallow dish and mash the roasted butternut squash with a fork. Stir in the ricotta with 1 cup of the fresh goat cheese. Season with salt and pepper and stir well.
- Prepare the bechamel: heat the butter in a large skillet over medium heat. Add minced garlic, sage, rosemary, and cook until the butter begins to brown, about 2-3 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly pour in the milk and broth, whisking until combined. Add the nutmeg, salt and pepper. Taste to adjust seasoning as needed.
WARM SPINACH SALAD WITH GOAT CHEESE AND ROASTED BUTTERNUT ...
From hungerthirstplay.com
Reviews 1Category SaladsCuisine AmericanTotal Time 55 mins
- Roast the squash. Preheat the oven to 375°F and cut the butternut squash into roughly 1" inch cubes. Toss with olive oil, salt and pepper and spread out in one layer on a sheet pan. Roasted for 30 to 40 minutes, stirring once, until squash is well cooked and browned on the outside.
- Ready the salad. While the butternut squash roasts, prepare the salad ingredients. Select a very large bowl for tossing the salad so you will have room for all the ingredients. Mix the spinach with your choice of vinaigrette dressing. Crumble the goat cheese with your hands over the spinach.
- Toss together. When the butternut squash is done roasting transfer it directly from the pan to the bowl on top of the goat cheese. The heat from the butternut squash will melt the goat cheese and slightly wilt the spinach. Toss together so the goat cheese coats the spinach, but gently so the squash doesn't clump together.
- Transfer the salad to a platter or smaller bowl for serving. This will allow for any butternut squash that fell to the bottom to land on top. Sprinkle with glazed pecans.
BUTTERNUT SQUASH RAVIOLI RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 3Category PastaCuisine ItalianTotal Time 1 hr 45 mins
- Using a stand mixer with the dough hook, add the flour and eggs to the bowl. Knead the dough on medium speed until it comes together and forms a ball. If your dough is too dry (which is usually the case), add water one tsp at a time. I usually add about 6-8 tsp water. If you add too much water, then add 1 tsp of flour to balance it out. The dough should be moist, but not too sticky. Form into a ball and cut into 4 equal size balls and wrap in plastic wrap while preparing butternut squash and goat cheese filling.
- Preheat oven to 400°F. Place the diced squash on a baking sheet lined with aluminum foil. Toss olive oil, salt and pepper until coated. Roast for 45 minutes or until tender. Remove and allow to cool for about 10 minutes.
BUTTERNUT SQUASH, BACON, GOAT CHEESE PIZZA - KIM'S CRAVINGS
From kimscravings.com
4.7/5 (6)Total Time 35 minsCategory Main Course
- Preheat the oven to 425°F. Spread diced butternut squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper. Roast in the oven for about 20 minutes.
- Bake pizza at 425°F for 12-15 minutes, until crust is slightly golden and the cheese is melty. Slice and serve immediately.
ROASTED BUTTERNUT SQUASH AND GOAT CHEESE FARRO SALAD - FIT ...
From fitfoodiefinds.com
4.9/5 (20)Total Time 50 minsCategory DinnerCalories 468 per serving
- While squash and beans are baking, bring broth to a boil over high heat and then add farro to the broth.
- Add chopped kale to a large mixing bowl and drizzle with olive oil and season with salt. Massage kale with your hands for 2-4 minutes to break down the kale until it becomes tender.
PIZZA WITH BUTTERNUT SQUASH, SPINACH, AND FONTINA
From prevention.com
Cuisine ItalianEstimated Reading Time 1 minServings 1Total Time 1 hr 15 mins
- Top with onion and spinach. Slide parchment and pizza onto baking sheet and transfer to oven, sliding parchment directly onto pizza stone.
BUTTERNUT SQUASH PIZZA & WHITE SAUCE, SPINACH, & GOAT ...
From myrecipes.com
5/5 (4)Calories 284 per servingServings 4
- Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt.
- Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper.
ROASTED BUTTERNUT SQUASH SPINACH SALAD WITH GOAT'S CHEESE ...
From saltandlavender.com
5/5 (1)Category SaladCuisine AmericanTotal Time 40 mins
- Preheat oven to 400F, and move the rack to the top third of the oven. Line a baking sheet with tin foil for easy clean-up.
- Prepare the squash by cutting the ends off, then slicing it in half lengthwise. Cut each half into 1/2" slices width-wise so you end up with half moon shapes. Cut the pieces in half again to make them more bite-sized. Place squash slices on the baking sheet and toss with about a tablespoon of olive oil and some salt and pepper.
- Meanwhile, combine dressing ingredients to make the dressing (I used a jar). Refrigerate until needed.
- Once the squash is cooked, let it cool while you prepare the rest of the salad. Add spinach to a large bowl and then add the dried cranberries, pumpkin seeds, goat's cheese (crumble it with your fingers), and basil (tear it into small pieces).
BUTTERNUT SQUASH NOODLES - GARLIC BUTTERNUT SQUASH NOODLE ...
From runningtothekitchen.com
4.7/5 (15)Total Time 20 minsCategory Main DishesCalories 327 per serving
- Slice off the bulbous end of the butternut squash to remove the seeds and set aside for another use. Peel the remaining portion and slice off the top so you have two flat ends. Spiralize into noodles. (I use blade D on the Inspiralizer)
- Heat a large skillet over medium heat. Add pine nuts and toast for 2-3 minutes until lightly browned. Set nuts aside.
- In same skillet, add the olive oil, garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Add the butternut squash and gently toss to coat in the garlic and olive oil. Add a splash of water to the skillet and cover with a lid. Cook for 3-5 minutes until noodles are softened a bit.
BUTTERNUT SQUASH RIBBON GOAT CHEESE PIZZA RECIPE | RECIPES.NET
From recipes.net
Cuisine ItalianCategory PizzaServings 16Total Time 45 mins
- Using a vegetable peeler, peel the outside of your butternut, then slice off the top portion with the stem and the very bottom. Slice the butternut in half vertically, scoop out the seeds with a spoon, and discard them.
- Slice one of your halves in half vertically again so you have made quarters. Using your vegetable peeler, peel long ribbons of butternut, enough to generously top two 11-inch pizzas.
- Toss butternut ribbons with a light drizzle of olive oil, salt, and pepper so that the ribbons are lightly coated in olive oil.
BUTTERNUT SQUASH RISOTTO WITH SPINACH, GOAT CHEESE ...
From more.ctv.ca
- Add a tablespoon of oil to a medium saucepot over medium heat. Add the shallots, and cook until soft, about three minutes. Add the garlic and rice and coat in the oil.
- Add the wine and cook until evaporated. Reduce the heat to low. Then add a ladleful of stock at a time, stirring constantly, until the rice is creamy and al dente. You may not use all of the stock. It is the right consistency when you draw a wooden spoon through it, there is a division that holds for a moment but eventually fills in.
- Meanwhile, heat another tablespoon of oil in a medium skillet. Add half of the butternut squash, and the chiffonade sage, and pan-fry for five to seven minutes until golden brown. Heat the remaining squash in the microwave with a tablespoon of water in a bowl covered with plastic wrap. Mash the microwaved squash. Season both with salt and pepper, to taste.
ROASTED BUTTERNUT SQUASH WITH GOAT CHEESE AND POMEGRANATE ...
From reciperunner.com
Servings 4Total Time 35 minsCategory Side DishesCalories 172 per serving
CREAMY FOUR CHEESE SPINACH BUTTERNUT SQUASH RECIPE ...
From eatwell101.com
4/5 (4)Servings 4
13 EASY BUTTERNUT SQUASH RECIPES TO GET YOU THROUGH THE ...
From vervetimes.com
Author Albert Wagner
SPINACH AND BUTTERNUT SQUASH PIZZA WITH PEPPER JACK CHEESE ...
From thursdaynightpizza.com
Estimated Reading Time 3 mins
GOAT-CHEESE BUTTERNUT SQUASH PIZZA - PREVENTION
From prevention.com
Cuisine American, ItalianCategory Nut-Free, Vegetarian, Main DishServings 4Total Time 35 mins
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA - DENISON FARM
From denisonfarm.com
Estimated Reading Time 50 secs
BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE PIZZA | TASTY SEASONS
From tastyseasons.com
Servings 4Estimated Reading Time 5 minsCategory Dinner
BUTTERNUT SQUASH, ARUGULA AND GOAT CHEESE PIZZA - TASTY ...
From tasty-yummies.com
Estimated Reading Time 6 mins
BUTTERNUT SQUASH, SPINACH, GOAT CHEESE & TOMATO PIZZA ...
From foodielovesfitness.com
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA | RECIPE ...
From pinterest.co.uk
BUTTERNUT SQUASH GOAT CHEESE DIP - ALL INFORMATION ABOUT ...
From therecipes.info
BUTTERNUT SQUASH SPINACH AND GOAT CHEESE PIZZA RECIPES
From tfrecipes.com
RECIPES/BUTTERNUT-SQUASH-SPINACH-AND-GOAT-CHEESE-PIZZA ...
From github.com
BUTTERNUT SQUASH AND GOAT CHEESE FLATBREAD PIZZA – SAVORED ...
From savoredgrace.com
BUTTERNUT SQUASH SPINACH GOAT CHEESE PIZZA RECIPES
From tfrecipes.com
HEALTHY BUTTERNUT SQUASH RECIPES | COOKING LIGHT
From cookinglight.com
BUTTERNUT SQUASH, SPINACH, AND GOAT CHEESE PIZZA ...
From keeprecipes.com
BUTTERNUT SQUASH PIZZA & WHITE SAUCE, SPINACH, & GOAT ...
From pinterest.ca
BUTTERNUT SQUASH PIZZA RECIPE WITH BLUE CHEESE - CHOWTRAY
From chowtray.com
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA | GOAT ...
BUTTERNUT SQUASH SPINACH GOAT CHEESE PIE RECIPE - WEBETUTORIAL
From webetutorial.com
BUTTERNUT SQUASH, SPINACH, AND GOAT CHEESE PIZZA
From theskillettakes.blogspot.com
THE BAKERS: BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA
From rebeccaandmichael.blogspot.com
BUTTERNUT SQUASH AND GOAT CHEESE RECIPES (85) - SUPERCOOK
From supercook.com
BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA | RECIPE ...
From pinterest.com
BUTTERNUT SQUASH PIZZA WITH WHITE SAUCE, SPINACH, AND GOAT ...
From crecipe.com
BUTTERNUT SQUASH AND GOAT CHEESE PIZZA | JESSICA CORDING ...
From jessicacordingnutrition.com
GOAT’S CHEESE AND SPINACH BBQ PIZZA | BEEFEATER AUSTRALIA
From beefeaterbbq.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love