Pureed squash and sweet potatoes are some of the handiest ingredients to have around your kitchen in the fall and winter months. The puree is great in mac and cheese, like this butternut squash version or this sweet potato version. Purees squash can serve as a great filling for enchiladas or even use as an enchilada sauce. And, as in this butternut squash pizza, the puree serves in place of the more traditional tomato sauce.Print
- ¾ cup warm water
- 2½ teaspoon instant dry yeast
- ¼ cup honey
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 1/2– 2 cups white whole wheat flour (or unbleached all purpose)
- 2 cups butternut squash puree (see note)
- 2 cloves garlic
- 1 spring rosemary
- 1/2 cup crumbled blue cheese
- 3–4 ounces shredded mozzarella cheese
- 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.
- In a food processor, pulse garlic and rosemary until broken into small pieces. Add the butternut squash and puree until smooth.
- 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.
- Spread the squash puree over the pizza dough and top with mozzarella cheese and blue cheese.
- 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.
To make puree: slice a butternut squash in half, remove the seeds, and place cut side down in a roasting pan. Fill with a 1/4″ 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.
Variations for the Butternut Squash Pizza
Butternut squash and blue cheese is a winning combination in my book but I know that it’s definitely not for everyone. This butternut squash pizza can be made a few different ways including:
Squash: In terms of squash, butternut works the best as acorn or spaghetti tends me not be as creamy when pureed. However, sweet potatoes or even pumpkin puree would work.
Cheese: Blue cheese can be a bit strong and instead I’ll use goat cheese, smoked mozzarella, or even gouda.
Greens: Since the butternut squash is the base, try adding more vegetables or greens to the top before adding the cheese. Spinach is my top choice for adding to this pizza.