Butternut Squash Pizza with Goat Cheese and Fried Sage

Butternut squash is one of my favorite fall vegetables. I love to use it in soups, sauces, salads and now pizza. When I first described my idea of this recipe to a friend, she looked at me like I was crazy. I figured butternut squash makes a great side dish, so why not use it as a topping for one of my favorite meals- pizza. I think I have turned her into a squash-pizza fan, because I have already been requested to make it again. This recipe turned out so well, and the Grand Marnier really adds a nice depth of flavor. Serve this as an appetizer or side dish during Thanksgiving. It will be an instant hit. Looking for other gluten-free Thanksgiving recipes? Gluten-Free Girl has compiled a great list, or stop by Simply Sugar and Gluten-Free to join in on the Gluten-Free Holiday celebration.

Butternut Squash Pizza with Goat Cheese and Fried Sage

Makes 2 small pizzas

Ingredients:

2 gluten-free pizza crusts, homemade or packaged. I used Udi’s.

Butternut Squash mixture:

1 small butternut squash. Peeled, scooped of seeds, and diced. You will use about 1/2 cup diced butternut squash per pizza. There might be leftover squash, depending on size.
1 1/2 tablespoons fresh thyme
2 small shallots, minced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
2-3 tablespoons extra-virgin olive oil
4 tablespoons balsamic vinegar
4 tablespoons Grand Marnier

Cheese mixture:

1/2 cup ricotta, divided
1 four-ounce goat cheese log, divided
pinch salt
pinch black pepper

Fried Sage (optional):

4 fried sage leaves per pizza, below are instructions.

Instructions:

Preheat oven to 400 degrees
Preheat large skillet, medium heat
Peel butternut squash, scoop out seeds, and dice into small cubes.
Mince shallot and garlic, set aside garlic.
Saute butternut squash, shallot and thyme in olive oil, balsamic vinegar and Grand Marnier, about 15-20 minutes or until squash is fork tender. Season with salt and pepper.
Once squash is fork tender, add in garlic and saute for 1 minute.
In 2 separate bowls, mix together 1/2 log of goat cheese (2 oz. per bowl), and 1/4 cup of ricotta per bowl. Add pinch of salt and pepper, mix well.
Spread goat cheese/ricotta mixture on pizza crust, top with approximately 1/2 cup butternut squash mixture (or spread into even layer) and bake for 10-12 minutes, or until crust is golden brown.
Top with fried sage

Enjoy!

This post is linked to Slightly Indulgent Tuesday.