Recipe Creation: Cauliflower Crust Pizza with Sage Pesto + Acorn Squash + Goat Cheese

 

This was my first time experimenting with cauliflower crust pizza and I'm already a huge fan. I actually found the crust pre-made at Trader Joe's, but I also know Cali'flour Foods makes a good one. I love sage and pesto so I decided to use sage as the base for my pesto and the flavors work so well with the squash. I also think you could easily top this pizza with prosciutto for little added protein. Enjoy!

Ingredients:

• 1 cauliflower pizza crust
• 2/3 cup sage leaves, torn
• 2 tbsp. pine puts
• 2 tsp. nutritional yeast or finely grated parmesan
• 1 acorn squash, cut into 1/2 inch cubes
• extra virgin olive oil
• goat cheese
• salt

Directions:

-Preheat oven to 350 degree F and line a baking sheet with foil.

-Add squash, 1 tbsp. olive oil and salt and roast for 15 minutes.

-Meanwhile, toss the sage and pine nuts in a food processor to combine.

-Slowly blend in 2 tbsp. olive oil and add the nutritional yeast (or parmesan).

-Season with salt, to taste, and set aside.

-Remove squash from the oven and let cool. 

-Follow direction for your cauliflower crust and bake until crispy.

-Spread on the sage pesto, and top with goat cheese and squash.

-Set the oven to broil and return the pizza to the oven for a few more minutes.

-Enjoy!

Recipe Creation: Acorn Squash, Poblano, + Corn Tacos

This creation was inspired by a delivery of acorn squash in my weekly fruit and vegetable box from Albert & Eve.  I have been on a Mexican food kick, so I decided to create an acorn squash taco.  You can use any vegetables on hand and get creative with it.  I used white onions, yellow bell peppers, poblanos, jalapeños and corn to complement the roasted squash.  Top it all with a sprinkle of queso fresco and you have the perfect taco for a warm fall evening.

Serves: 3-4

Ingredients:

• 1 acorn squash, cut in 1 inch wedges
• 1 white onion, diced
• 1 yellow bell pepper, diced
• 2 ears of corn, cut off the cob
• 1 poblano pepper
• 1 jalapeno, diced
• 3 tbsp queso fresco
• Tortillas
• Olive oil
• Salt & pepper

Directions:

-Preheat the oven to 400 degrees F.
-Meanwhile, brush the squash wedges with olive oil and season with salt and pepper.
-Place squash on a baking sheet and roast for 20 minutes.
-Next, turn the stove top on medium and place the poblano pepper directly on the burner.
-Rotate the poblano until all sides are charred and the skin is blistered.
-Let the poblano cool, then pull off the skin, remove the seeds and cut the poblano in strips.
-Heat a skillet on medium heat and drizzle with olive oil.
-Sauté the onions, bell peppers, and jalapeño.
-Remove the squash from the oven, pull of the skin and cut it into 1 inch cubes.
-Put the tortillas is tin foil and place in the oven to warm.
-Add the corn and squash to the other vegetables in the skillet.
-Sauté for 1-2 minutes until all of the vegetables are tender.
-Remove the vegetables from heat and season with salt & pepper.
-Scoop the vegetable mixture into the warm tortillas and sprinkle with queso fresco.

Enjoy!