Fall

Curried Butternut Squash Pizza

by:
October 24, 2010
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0 Ratings
Curried Butternut Squash Pizza
  • Serves 4
Author Notes

We adapted this recipe from the Barefoot Contessa butternut squash soup. The flavor of the butternut squash is enhanced by the spiciness of the curry, the nuttiness of the asiago cheese and the sweetness of the apples. —adamnsvetcooking

What You'll Need
Ingredients
  • 3 1/2 cups Pealed and cubed butternut squash
  • 1 1/2 cups Cubed apples, I used Honey Crisps
  • 1 Small red onion, chopped
  • 1 teaspoon Curry powder
  • 1/4 cup Chicken stock
  • 1 cup Grated asiago cheese
  • Olive oil
  • Salt and pepper to taste
  • Flour for the pizza dough
  • 8 oz. of pizza dough, I used pre-made, multi grain pizza dough from Whole Foods (there are a lot of good pizza dough recipes here on the site and this one is my favorite http://www.food52.com/recipes...unapizzarusticaeautenticaforsophialoren)
Directions
  1. Pre-heat oven to 375ºF. On a backing pan add the cubed butternut squash, apples, and onions. Drizzle with olive oil and season with salt and pepper to taste. Bake for 45 to 1hr and 15 mins (until the butternut squash is soft and has started to caramelize). Remove from oven and let it cool for few mins.
  2. Take 2/3 of the mixture and add to a food processor, add the curry powder and mix until there is a paste created. You might need to add little bit of chicken stock to thin out the paste.
  3. Roll out the pizza dough to your desired thickness. We like it thin crust, and I we rolled out about 10'' pie. Place on a backing pan or pizza stone. Smear the butternut squash and curry paste on the pizza dough. Top the pizza with the reserved mixture of roasted butternut squash, apples and onions, and the grated asiago cheese.
  4. Bake for 15 to 30 mins or until the pizza crust is backed. The backing time is dependent on the thickness of the pizza crust.
  5. Enjoy!
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7 Reviews

avimom
avimom October 19, 2012
I made this last night and thought the flavors were great! Unfortunately, the roasting went a little too long and things got a little black, so I didn't end up with enough to puree and to top the pizza. I ended up using all for puree and then topping with raw honey crisp apple shavings. I will definitely make again, but next time I won't trust my 11-yr-old with the task of getting the roasting pan out of the oven!
 
AppleAnnie
AppleAnnie October 27, 2010
I love the flavors but wonder if it would be better to use a softer apple, since I would expect that honeycrisps, like fujis, want to hold their shape and resist softening, or do you purposely want to keep the apple pieces crisp? No matter, I am saving this most appealing recipe!
 
adamnsvetcooking
adamnsvetcooking October 27, 2010
Than you AppleAnnie! I use different apple varieties when we make the recipe .... what ever looks good that day at the marker, or what ever is in the fruit basket. The honeycrisps held up their shape nicely, so when ever you had a bite of them the sweetness came thought and it was very yummie...
 
arielleclementine
arielleclementine October 24, 2010
this is a very handsome pie!
 
adamnsvetcooking
adamnsvetcooking October 24, 2010
Thank you! It's a hardy one too ;)
 
Sagegreen
Sagegreen October 24, 2010
This looks very delicious!! I have only been sporadically noting entries so far, but this surely caught my eye.
 
adamnsvetcooking
adamnsvetcooking October 24, 2010
Thank you Sage :)