Butternut Squash Pizza with Sage Walnut Pesto

butternut squash pizza with sage pesto As promised I would like to announce the winner of the beautiful Lagostina Hammered Copper Pastaiola, and the winner is… DIANE KANTOR! Congratulations Diane, I will be contacting you by email to get your address so the company can ship it directly to you.

Can I just tell you something? I adore this pizza! It highlights roasted butternut squash on a bed of garlicky ricotta with touches of sage and walnut pesto floating around, the simple flavors of fall on top of crispy and crunchy pizza dough.

When making this pizza you’ll want to seek out a squash that has a long neck because that’s what you’ll be using to make those nice round slices which I think it adds so much to the presentation, don’t you?

sage and walnut pesto I was immediately drawn to the looks of this pizza when I saw a photo posted on none other than Pinterest but I wanted to add my own little twist with the sage and walnut pesto, I thought it would be extra delicious with little dollops all over the warm pizza, and guess what? I was right.

sage and walnut pesto I have so much sage still growing in my garden and this was another way to enjoy it, and as all fresh pesto’s it takes no time to whip it up. I also like using the sage pesto with other things like fish, chicken, pasta, root vegetables, swirled into mashed potatoes and risotto, the possibilities are endless and a little goes a long way and it just screams fall to me!

butternut squash pizza with sage pesto If you make your own pizza dough, I applaud you, I’m not that fond of working with yeast so I always buy my pizza dough, but fortunately for me I have an excellent source with excellent quality dough, so it makes my life easier.

butternut squash pizza with sage pesto

Serve this with a nice green salad and you’ll have a fantastic fall dinner!

(Follow me on Instagram to see what else I’m cooking up during the week)

5.0 from 1 reviews
Butternut Squash Pizza with Sage Walnut Pesto
 
This recipe is adapted from Alexandra's Kitchen
Author:
Ingredients
  • SAGE AND WALNUT PESTO
  • 1 cup sage leaves
  • ¾ cup parsley
  • 1 small garlic clove
  • ¾ cup toasted walnuts
  • ½ cup of grated Parmesan
  • olive oil
  • salt and pepper to taste
  • and a squeeze of lemon for brightness
  • PIZZA
  • 1 dough ball, homemade or store bought, enough for 1 pizza
  • 1 butternut squash, look for a long neck so you can cut it into round slices, reserve the bulb part for something else.
  • ricotta
  • 1 smashed garlic clove
  • shredded dry mozzarella
  • parmesan cheese
Instructions
  1. FOR THE PESTO
  2. Place everything into a food processor, except for the olive oil, I used my mini processor.
  3. Pulse it, chopping the nuts and combining everything then start drizzling the oil down the tube until it has a loose consistency characteristic of pesto. Season with salt and pepper.
  4. FOR THE PIZZA AND EARLIER IN THE DAY
  5. Cut the long neck off of a butternut squash, peel it with a vegetable peeler, then cut quarter inch round slices..
  6. Roast the slices in a hot 400 degree oven drizzled with olive oil, single layer until tender, set aside.
  7. I like to let my dough sit out for a couple of hours so it becomes nice and pliable.
  8. When ready to cook, heat oven to a hot 500 degrees, oil your pizza pan then sprinkle some corn meal or polenta on the bottom.
  9. Dust your fingers with a little flour then work your dough into the pan stretching it with your finger tips until it reaches the edges, then place it into the oven for 5 minutes, no longer! Then remove it.
  10. Dough might rise up but just punch it down.
  11. Quickly mix up some ricotta with the smashed garlic and a little salt and pepper, enough to swipe and cover the whole bottom of the dough with just a thin layer.
  12. Sprinkle a little mozzarella on top then add the butternut squash rounds filling the top.
  13. Add some grated parmesan on top of the squash, then brush olive oil onto the edges of the crust then do a quick drizzle on top.
  14. Place pizza into the oven until it reaches a deep golden brown on the crust edges and bottom.
  15. While still warm add dollops of the sage and walnut pesto.

 

 

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Sage Embossed Fingerling Potatoes

sage embossed potatoes

Ok, I just want to say that I’m absolutely giddy about this recipe, well honestly it’s not a recipe but more like a simple how to, but imagine how gorgeous a platter of these pretty sage embossed potatoes would look on your holiday table!

I saw this in a BHG magazine on party foods, and I think this would be the perfect side dish to one of your holiday parties, it’s so eye catching!

fresh sage

First, get some fresh sage, I still have a ton growing in my garden, so I just went out and grabbed some.

fingerling potatoes

Next, buy a bunch of those cute fingerling potatoes, wash them, pat dry, then cut in half lengthwise.

Toss them into a bowl and coat with olive oil, a little pepper and some good flaky salt like Maldon.

I had sixteen potatoes, thirty two halves and I used 2 tablespoons of olive oil.

fingerling potatoes with sage

Take a baking sheet and line it with parchment paper, very important, you must line with parchment, now place one sage leaf on each potato half then quickly flip it over onto the parchment, the sage leaf will stick as it cooks.

Bake at 425 degrees for 15- 20 minutes, depending on your oven.

sage embossed potatoes

You’re looking for tender and golden, so lift a few up and check for that nice color just to make sure.

sage embossed potatoes

I’m in love with these beauties, they taste delicious and they’re insanely simple to make!

sage embossed potatoes

If I need to bring a dish to someones house, guess what? I’m bringing these!

sage embossed potatoes

Make them, you’ll be a rock star!

( The holidays are around the corner, follow me on Instagram to see what I’ll be making in my kitchen!)

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