Vegan Pizza With Apple Butternut Squash And Caramelized Onions Food

VEGAN PIZZA WITH APPLE, BUTTERNUT SQUASH AND CARAMELIZED ONIONS

Vegan Pizza With Apple, Butternut Squash and Caramelized Onions image

This satisfying cold-weather pizza from Chloe Coscarelli, the vegan cookbook author, makes a great main course, or it can be cut into pieces as an appetizer. The creamy white bean purée made by whizzing cannellini beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor makes this dish seem like a real treat, and the piles of caramelized onions, roasted butternut squash, apple and spinach finish it off beautifully. If you're a half-hearted vegan, consider sprinkling a handful of blue cheese over the top a few minutes before it's done baking. We won't tell.

Provided by Tara Parker-Pope

Categories pizza and calzones, appetizer, main course

Time 2h

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup olive oil
1 tablespoon lemon juice
2 cloves garlic
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons water
4 tablespoons olive oil
1 onion, thinly sliced
Sea salt
Freshly ground black pepper
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1/2 cup spinach
1 apple, peeled and thinly sliced
Pizza dough (store-bought is fine, or make your own)

Steps:

Preheat oven to 375 degrees. Make the garlic white bean purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
In a large skillet, heat 2 tablespoons oil over medium-low heat and sauté onions until soft and lightly caramelized, about 15 minutes. Season generously with salt and pepper.
While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.
Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet (You can also use a 14-inch or 16-inch round pizza pan if you have one). Spread a layer of the garlic white bean purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.

MOROCCAN BUTTERNUT SQUASH WITH CARAMELIZED ONIONS (CASSOLITA)

Moroccan Butternut Squash with Caramelized Onions (Cassolita) image

This recipe from Paula Wolfert's "The Food of Morocco" cookbook caught my eye. I've reworked Wolfert's procedure to make it more in the "Fresh Food in a Flash" style, which will save you time.

Provided by Patricia Rose

Categories Entree Side Dish Vegetable

Time 40m

Number Of Ingredients 9

Ingredients

2 pounds butternut squash
3 Tbs olive oil
3 onions (halved and thinly sliced)
1/2 cup slivered almonds
1/2 cup finely chopped flat-leaf parsley
1/2 tsp salt & pepper to taste
2 tsp sugar
1 1/2 tsp ground Ceylon cinnamon
1/2 cup raisins

Steps:

Preheat the oven to 375°. Cut the butternut squash in half lengthwise and place on a baking sheet. Bake until the squash is extra soft, about 30 minutes or more. Remove from oven and set aside until cool enough to handle.
As soon as the squash is in the oven, start caramelizing the onions. Heat oil in a large skillet. Saute the onions over medium low heat until translucent. Add 1/2 tsp salt, 2 tsp of sugar, the cinnamon and raisins and turn heat to low and cover, stirring occasionally. Cook until onions are jammy and caramelized, and until the squash is cooked.
Once onions are underway, toast the almonds on a baking sheet in the oven for 5-10 minutes or until golden brown.
Scoop butternut squash out of the shell and add to the skillet with the onions. Add 1/2 of the parsley and stir gently. Season with salt and pepper. Spoon onto plates and garnish with the slivered almonds and remaining parsley. Spoon over Israeli couscous if desired.
ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition Facts : Calories 406 kcal, ServingSize 1 serving

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VEGAN PIZZA WITH APPLE, BUTTERNUT SQUASH AND CARAMELIZED ...

Jun 8, 2018 - This satisfying cold-weather pizza from Chloe Coscarelli, the vegan cookbook author, makes a great main course, or it can be cut into pieces as an appetizer The creamy white bean purée made by whizzing cannellini beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor makes this dish seem like a rea… Jun 8, 2018 - This satisfying cold-weather …
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