I'm extremely fond of winter squash, it has a sweet nutty flavour and the bright orange colour is just what is needed to brighten things up at this time of year. What with one thing and another, we've been unable to grow any this year, so I have to make do with buying butternut squash. These are OK, but not nearly as good as an Uchiki Kuri for example - a round orange Japanese squash with dense sweet orange flesh that keeps well right through the winter.
There was also a pack of butter in the hamper, which I'm looking forward to trying. I've been holding off doing so, however, as I'm saving it for the recipe mentioned earlier.
Squash, Walnut Goat's Cheese Pizza
A homemade crust with a chocolate tomato sauce and flavourful toppings, makes this one of the most delicious vegetarian pizzas you are ever likely to eat.
- 250g flour (half wholemeal spelt, half white)
- 1 tsp dried active yeast
- ½ tsp salt
- 1 tsp maca powder (optional)
- 4 tbsp olive oil
- 160ml warm water
- 1 small butternut squash
- 1 small onion - sliced
- 2 cloves garlic - chopped
- 1 400g tin chopped tomatoes
- 1 fresh red chilli - chopped
- 1 small fresh rosemary sprig - finely chopped
- 4 fresh thyme sprigs
- 1 tsp tamari
- 15g dark chocolate
- 1 large handful walnuts
- 100g hard goat's cheese - cut into small slices
- 20 small cherry tomatoes - halved
1. Whisk the yeast into the hot water and leave for a couple of minutes.2. Place flour, salt and maca (if using) into a large bowl. Make a well in the centre and pour in the yeast followed by 1 tbsp of olive oil.3. Stir until just combined, then knead on an oiled surface for a good ten minutes or so when the dough should be smooth and elastic. Place back in the bowl, cover and leave to rise for an hour or until doubled in size.4. Peel, core and seed the butternut squash, then chop into small cubes. Heat 2 tbsp oil in a medium sized saucepan and fry the squash cubes over moderate heat, stirring occasionally for about 10 minutes, until just soft.5. Remove the squash from the pan and set aside. Add the remaining tbsp of olive oil and fry the onion gently for a few minutes. Add the garlic and chilli and fry for another couple of minutes.6. Add the tomatoes, herbs and tamar Cover ind allow to simmer for fifteen minutes or so when the sauce should be thick enough not to fall off the pasta, but not too dry. Remove from the heat, add the chocolate, stir and leave to cool.7. Heat the oven to 200℃. Cut the dough into four pieces and roll them out as thinly as you can. Place onto oven trays.8. Cover the four pizza bases with the tomato sauce to about 1 cm from the edge. Scatter the squash cubes over the top, followed by the tomatoes and then the walnuts. Place the cheese strategically around the pizza then bake for ten minutes or until the crust has browned and the pizza looks done.
DetailsPrep time: Cook time: Total time: Yield: 4
Lavender and Lovage.
Allotment 2 Kitchen has chosen Halloween colours for this month's Vegetable Palette. October is a month full of colour and pumpkin bounty and my squash pizza fits right in.
Ren Behan for Simple and in Season.
pumpkin, pecan, chocolate cake. It also used a handful of tomatoes that had grown "wild" in our plot, but were a little past their best. So one of these also goes to Vohn's Vittles where this month's No Food Waste Challenge is being hosted on behalf of Elizabeth's Kitchen Diary.
A Mummy Too.
Many thanks to St Helen's Farm and Purple Cow for the hamper of delicious goat's milk products. I was not required to write a positive review and as always, all opinions are my own.