Since both Andrew and I work in the food industry—Andrew owns The Stocked Pot—a cooking school—and Catering by Simple Elegance, we are around the food ALL. The. Time. Combined with our love of food, this equation can equal LOTS OF ADDED POUNDS! So we have decided it would be a good idea to include at least one vegetarian meal a week in our rotation This is perfect for Meatless Mondays! This will not be an easy task because as I tell Andrew, his diet consists of “meat, with a side of meat..,” so it may be an uphill climb, but at least we are TRYING! I know in the long run it’s going to make me feel much better, so I will suffer through it!
If you haven’t tried butternut squash before, PLEASE DO! It is super healthy, versatile and extremely delicious. It is packed with more than just taste possibilities, this member of the gourd and melon family is loaded with vitamin A and is a good source of fiber, potassium and magnesium.
I hope you enjoy our recipe for Butternut Squash and Asparagus Pizza—and, YES, you can still eat pizza when eating vegetarian! Add a salad for the perfect Meatless Monday meal.
We used this Bistro Style pizza dough from wewalka, but you can use any pre-made dough that you like. I included a tip in the recipe that you should use make a thicker dough because it will hold up to the butternut squash better since the squash naturally contains water.
- 1 Butternut squash (about 1 lb), peeled
- 1 Small yellow onion sliced
- 3 Tablespoons olive oil
- 6 Spears of asparagus
- 6 Zima tomatoes, cut in half
- 1 Teaspoon kosher salt
- ½ Teaspoon Black pepper
- 1 Pound package of refrigerated pizza dough
- 1 Tablespoon cornmeal
- 1 Tablespoon fresh thyme leaves
- 1 Cup fresh ricotta
- ½ Cup shredded mozzarella cheese
- 8 oz Fresh mozzarella balls
- Heat oven to 400 F
- Cut the squash into ½ inch thick slices, then cut each slice into one inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to plate.
- Mix the ricotta and shredded mozzarella cheese together and set aside for topping.
- Increase oven temperature to 450 F. Roll the dough out about ¼ inch thick (Tip: if you make a thicker crust it will help hold the toppings better because the squash naturally contains a lot of water) Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough. Add the thyme and add dollops of the cheese mixture and mozzarella balls.
- Bake until golden, about 25 minutes. Slice into wedges and serve!