Butternut Squash Puree and Blue Cheese Pizza
Butternut Squash Puree and Blue Cheese Pizza
Butternut Squash Puree and Blue Cheese Pizza
Butternut Squash Puree and Blue Cheese Pizza
Butternut Squash Puree and Blue Cheese Pizza
Butternut Squash Puree and Blue Cheese Pizza

In the past couple of months, a strange thing has happened. Throughout most of my life, I never quite understood people who said there weren’t enough hours in the day. Even in college, while friends were grinding away papers, I would always have time to spend doing something non-school related. I mainly attribute this to the fact that I am not a procrastinator. In fact, I take extreme joy in finishing projects well before deadline. It’s scary, really. And yet, I’ve caught myself a few times telling my husband that I am in need of more hours, everyday.

This is, in part, due to a tiredness that has taken hold. I’ve had days where by 11:00am, I could take a nap and if I’m being honest, it sucked. Nap time isn’t good when you work from home. It’s a vortex that sucks you in and then before you know it, you’ve gotten no work done. But I was tired, so I napped, quite a bit. Now, if you’re reading this and thinking to yourself, “oh, she just got married and is now talking about how tired she is” and thus deducing I’m pregnant, you would be wrong (trust me, I had those thoughts too and all my “it’s in the water jokes” weren’t going to be so funny any more.)

But the joke was actually on me because luckily my doctor tested me up and down for things and in the end, I was extremely vitamin D deficient. I really think that only I could move to California and then have an issue with vitamin D. I started thinking back about how often I’ve been in the sun and the grand total came out to be about 5%. I walk the dog in the morning/night and for the rest of the day I’m holed up in the house. That is now changing. I’ve scheduled (literarily) time in my day to go outside, walk the dog, or go for a bike ride (with the occasional drive up to the mountains and go snowboarding days). It feels great and it’s hard to believe that it took this long for me to start.

What does this have to do with pizza? Nothing, really. I just figured I should share just incase people were wondering why I’ve been horrible about answering emails and comments (I was probably napping) or post have been a bit all over the place (I probably just woke up from a nap).

But enough about naps, squash sauces are my new thing. I’ve been puree the heck of any and all squash and sweet potatoes. First there was this mac and cheese, and a few experiments with enchilada sauce, and now, pizza sauce. I think sweet potato or pumpkin would be great substitutes and please forgive me for yet another butternut squash/blue cheese combination (I’m slightly addicted, Actually, I love all cheese.) Feel free to use a less pungent cheese- you can’t go wrong!

Butternut Squash Puree and Blue Cheese Pizza
Serves: 2-4
  • Crust
  • ¾ cup warm water
  • 2½ teaspoon yeast
  • ¼ cup honey
  • 2 tablespoons olive oil
  • ½ teaspoons salt
  • 1½- 2 cups white whole wheat flour (or unbleached all purpose)
  • Topping
  • 2 cups butternut squash puree
  • 2 cloves garlic
  • 1 spring rosemary
  • ½ cup blue cheese
  • 3-4 ounces mozzarella cheese
  1. In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour.
  2. If needing to make butternut squash puree, slice a butternut squash in half, remove the seeds, and place cut side down in a roasting pan. Fill with a ¼" of water and roast butternut squash at 425˚ until tender, 40-50 minutes depending on size. Remove and scoop out the squash. Alternatively, peel and cube butternut squash. Bring a pot of water to a boil and add butternut squash. Boil until tender and mash. In a food processor, pulse garlic and rosemary until broken into small pieces. Add the butternut squash and puree until smooth.
  3. Once your dough has double in size, preheat your oven to 500˚. Return to your dough and punch it down. Let rise for 20 more minutes. Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone.
  4. Spread the squash puree over the pizza dough and top with mozzarella cheese and blue cheese.
  5. Carefully transfer pizza to the stone and bake until cheese is bubbling and crust is golden, 12-15 minutes. Let cool for 5 minutes before slicing.


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