Recipe (Re)creation: Butternut Squash, Kale + Manchego Pizza

You can think of this one as the ultimate harvest pizza.  As fall is upon us and the leaves are starting to change, I begin to crave all my favorite fall and winter veggies. Roasting vegetables and throwing them in pastas, salads, and soups is always a delicious option, so why not throw them on pizza? I found this delectable recipe here and made a few changes to suit my tastes.  I love manchego cheese, so I used that instead of fontina, and omitted the salsa.  I also cheated and used store bought pizza dough from Whole Foods.  While I do love the idea of making the dough from scratch, it just isn't realistic for me on a weeknight.  Otherwise, I stuck to the original recipe and just love how this pizza turned out.  Happy eating!

Serves 2

Ingredients:

• 7 oz. pizza dough
• 1 head of garlic
• 2 tbsp. butter
• 1 1/2 cups butternut squash, cubed
• 1 tbsp. brown sugar
• 6 sage leaves
• 1 tbsp. pine nuts
• 2 tbsp. grated parmesan cheese
• 4 tbsp. olive oil
• 8 oz. shredded manchego cheese
• 1 small bunch of kale, torn

Directions:

-Preheat oven to 400 degrees F and remove pizza dough from fridge.

-Cut 1/4 inch off the top of the garlic and place in tin foil.

-Drizzle with olive oil and roast in the oven for about 40 minutes.  

-Meanwhile, heat butter in a medium skillet and add the butternut squash.

-Sprinkle with brown sugar and cook, stirring often, for about 20 minutes. 

-Remove from heat, season with salt and pepper, and set aside.

-Once the garlic is tender, remove from the oven and let cool.

-Preheat oven to 450 degrees F for the pizza. 

-Place the sage, pine nuts, 4 cloves of garlic, 3 tbsp. olive oil and 1 tbsp. parmesan cheese in a food processor and blend until a thick pesto is formed. 

-Knead the dough and form it into a flat disk about 12 inches wide.  

-Place on a greased baking sheet lined with tin foil.

-Brush the dough with olive oil and spread evenly with pesto.

-Top with shredded manchego, then add the butternut squash, and top with more manchego.

-Place pizza in the oven and bake for about 10 minutes.

-Meanwhile, place kale in a bowl and toss with 1 tbsp. olive oil and 1 tbsp. parmesan.

-Remove pizza from oven, top with kale, and bake for another 5-6 minutes.

-Once the pizza is done and the kale is crispy, remove from oven.

-Allow to cool, cut into slices and serve immediately. 

Recipe (Re)creation: Butternut Squash Carbonara

Yet another winner inspired by Bon Appetit!  If you are looking for a guilt-free, creamy pasta recipe, your search it over.  I served this lightened-up comfort food for the Super Bowl and it was a hit.  I used quinoa linguine and turkey bacon to make the recipe just a tad more healthy.  Otherwise, I pretty much stuck to the original.  You'll be amazed how creamy this cream-less sauce is... oh the wonders of squash.

Serves 4

Ingredients:

• 2 Tbsp. olive oil
• 2 slices turkey bacon, chopped
• 1-2 Tbsp. fresh sage, chopped
• 1 2-lb. butternut squash, peeled, seeded, and cubed
• 1 small white onion, chopped
• 2 garlic cloves, chopped
• 2 cups organic chicken broth
• 8-10. oz. Ancient Harvest quinoa linguini
• 1/4 cup shaved Pecorino, plus more for serving
• Kosher salt & pepper, to taste

Directions:

-Heat oil in a large skillet and cook bacon until crisp on both sides.

-Add sage and toss to coat, then transfer bacon and sage to a paper towel to cool.

-Add squash, garlic and onion to the skillet and season with salt and pepper.

-Cook until the onion is translucent, about 8-10 minutes, and add the broth.

-Bring to a boil & reduce heat to a simmer for about 15-20 minutes, until squash is soft.

-Puree in a blender and return the sauce to the skillet.

-Meanwhile, cook linguini in a large pot of salted boiling water.

-Cook linguini until al dente, about 6-8 minutes, and drain. 

-Place linguini in the skillet with the sauce & cook over medium heat, about 2 minutes.

-Mix in 1/4 cup Pecorino and serve topped with bacon, sage, and more shaved Pecorino.

Recipe Creation: Balsamic Roasted Butternut Squash + Brussels Sprout Quinoa

Ahhh, fall has arrived and with it, my favorite produce!  I love hearty squashes & root vegetables and I love that all they need is a hot oven and some olive oil for their best flavors to come out.  This dish can be eaten as a main dish since it has the protein rich quinoa, or it can be served as a side.  For me, it is the perfect weeknight meal on a chilly night.  Keep this one bookmarked as a great option for a Thanksgiving side too.

Serves 2 (as a main)
Serves 4-6 (as a side)

Ingredients:

• 1 lb cubed butternut squash
• 3/4 lb brussels sprouts, trimmed and halved
• 1/2 cup dried red or rainbow quinoa
• 1 cup water
• 1/3 cup chopped walnuts
• 1/4 cup dried currants
• 1/4 cup grated Truffle Pecorino (or Parmesan)
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• Salt & pepper

Directions:

-Preheat oven to 450 degree F.
-Line a baking sheet with tin foil and add squash and brussels sprouts.
-Drizzle with olive oil and season with salt and pepper.
-Roast in the oven for about 25 minutes, or until cooked through.
-Meanwhile, heat a saucepan over medium heat and add the water and quinoa.
-Simmer for about 20 minutes, or as directed on the box.
-Whisk together the balsamic, olive oil and honey.
-Transfer the quinoa, squash, and brussels sprouts to a large bowl.
-Toss with the balsamic dressing, currants, and chopped walnuts.
-Liberally sprinkle freshly grated truffle pecorino on top.

Restaurant (Re)creation: Pomelo's Brussels Sprout and Butternut Squash Panzanella Salad

Holy Yummmmm!  I ordered a salad like this for brunch at a little spot in Noe Valley called Pomelo and have been dying to (re)create it ever since.  I loosely based my version on this recipe, but I roasted everything together, topped it with bacon and pecorino cheese, and drizzled it with balsamic reduction.  When I made it for the first time, I DEVOURED it.  Literally, I could not stop.  This dish makes me very very happy.  Its like seasonal winter comfort food.  I could eat it for breakfast, lunch, or dinner DAILY!

Serves 4

Ingredients:

For croutons:

• Olive oil
• 5 cups cubed ciabatta
• 3 tsp chopped garlic
• 2 tsp thyme
• 4 tbsp finely grated parmesan
• Salt & pepper

For salad:

• 4 cups butternut squash, cubed
• 1 lb brussels sprouts, quartered
• 1 cup cremini mushrooms, halved
• 1 small red onion, sliced thinly
• 3 tbsp sherry vinegar
• 1 tbsp chopped fresh sage
• 1/4 cup Italian parley leaves, chopped
• 4 strips bacon (regular or turkey)
• Salt & pepper
• Olive oil

Optional:

• Shaved Pecorino
• Balsamic Drizzle

Directions:

Preheat oven to 450 degrees F.

Mix bread, olive oil, garlic, thyme and parmesan and place on a baking sheet.

Season with salt and pepper and bake croutons for 10-12 minutes, or until crispy.  Set aside to cool.

Soak the sliced onion in  sherry vinegar and a pinch of salt.

Mix the squash, brussels sprouts, mushrooms and sage with olive oil and place on a baking sheet. Season with salt and pepper.

Roast for 20-25 minutes, or until the brussels sprouts are lightly browned and the squash starts to caramelize.

Add 1/2 cup olive oil to the onions and sherry and season with salt and pepper.

In a large bowl, combine the croutons, squash, brussels sprouts and mushrooms.  Drizzle with vinaigrette and top with chopped parsley.

Garnish with Pecorino cheese and balsamic drizzle.

Eat up!


Pomelo
1793 Church Street
San Francisco, CA
(415) 285-2257
www.pomelosf.com