Roasted Butternut Squash Pizza with Sautéed Swiss Chard, cooked with Chardonnay wine, and topped with sausage, cremini mushrooms and more!
Roasted Butternut Squash PizzaPrep Time: 30 min Cooking Time: 1 hr 5 min
- 1 small sized butternut squash, sliced in half lengthwise
- 3 tablespoons extra virgin olive oil, split
- kosher salt and pepper
- 3 garlic cloves, minced; split
- 1 bunch Swiss chard, leaves only; chopped
- ¼ cup dry Chardonnay wine
- ½ teaspoon red chili pepper flakes
- ½ teaspoon lemon zest
- Store bought pizza dough (or homemade)
- 4 oz. fontina cheese, shredded
- ¼ cup chopped cremini mushrooms
- ¼ cup chopped sausage (select a spicy kind)
- Preheat your oven to 425 degrees.
- Using a parchment paper lined baking sheet, drizzle the butternut squash halves with 1 to 2 teaspoons of olive oil, and season with salt and pepper. Roast the squashes, cut side down, on the baking sheet for about 45 to 50 minutes, or until tender and browned. Remove from the oven.
- If using a pizza stone, turn up the heat to 450 degrees and place your pizza stone on a rack in the lower third of your oven.
- Let the roasted butternut squash cool for a few minutes and then scoop out the flesh from the skins and place into a large bowl. Pour in 1 teaspoon of olive oil, 1 to 2 minced garlic cloves, season with salt and pepper and mash and mix together with a fork. Taste and adjust any ingredients as needed. Set aside.
- Using a medium sized sauté pan over medium-high heat, add 1 tablespoon of olive oil, with one minced garlic clove and after a minute or so, add in the Swiss chard and let cook for about a minute or two. Slowly pour in the entwine Chardonnay wine and continue to cook until the chard is softened and the liquid absorbed, for another few minutes. Add the red chili pepper flakes and lemon zest and mix together. Remove from heat and set aside. After the chard has cooled a bit, lightly squeeze the chard to remove any excess liquid and place into a bowl.
- Working on a lightly floured work surface, roll out your pizza dough into a circle shape. If using a pizza peel or paddle, move the dough to the peel at this point. If working on a cutting board, make sure the pizza can easily be moved off of the board and onto the pizza stone in the oven. You can lightly sprinkle your pizza peel with corn meal.
- Drizzle on the remaining olive oil over the pizza dough and spread on the roasted butternut squash mixture over the top, leaving at least an inch or two inch border around the edges for the crust. Sprinkle on the fontina cheese, cooked Swiss chard, mushrooms and sausage all evenly around the pizza.
- Slowly and carefully slide the pizza off the pizza peel and onto the pizza stone and bake for about 15 minutes, or until nicely browned. When finished, allow the pizza to cool for a minute or two. Transfer to a cutting board, slice, serve and enjoy with your entwine Chardonnay wine.
Note for cook: One small sized butternut squash should yield about 2 cups of roasted butternut squash to be used for the pizza. It’s important not to load on too many toppings onto your pizza so it cooks evenly. This will yield a more crispy and better tasting pizza.