Butternut Squash and Bacon Pizza.

I’ve had a Butternut Squash hanging out in my pantry for about 2 months. Last night, I finally decided to do something with it.

BUTTERNUT SQUASH AND BACON PIZZA

Ingredients: Puff pastry, fresh basil, butternut squash, bacon, Parmesan, fennel, orange oil, corn (off the cob), salt and pepper, olive oil

This isn’t one of those ideas I got in my head, went to the grocery store, got the ingredients, and made. It’s more like, “I’ve got this stuff, lets see what I can do with it”.

THE SHMECIPE:

The first thing to do it to prep all your ingredients…

Two hours (at least) before you’re ready for dinner you have to start on your Butternut Squash. You go about this by chopping it in half long-ways, brushing it with olive oil, sprinkling it with salt and pepper, and popping it in the oven at 375 degrees for about and hour and a half…or until you can stick a fork in it and it seems a bit mushy. Yum. Once you have mushy squash, take it out, let it cool, scoop out the innards into a container and set aside to let it cool a bit.

Next up is to make sure your Puff pastry will be at room temperature when you’re ready to use it. While you’re prepping everything, keep it in the ‘fridge, and about five minutes before you’re going to use it, take it out. If it’s hanging out on the counter the whole time, it’s going to be impossible to deal with when the time comes.

Pre-heat your oven to 350 degrees.

Thinly slice your fennel, toss lightly with salt and orange oil and sautee.

Once your fennel is soft, remove from heat and set aside in a small dish, this way you can reuse the same pan.

Gather your corn and in the same pan you used to do the fennel, pan roast your corn with a bit of olive oil for about 5 minutes. Remove from heat and set aside.

Chop your bacon. I did larger chunks to ensure I was getting maximum bacon flavor when I ate the pizza. You don’t want it to get lost in the Butternut Squash.

Once you have achieved desired crispiness with your bacon chunks, turn off the heat and let it rest. Keep in mind when you are cooking it that you are going to be putting the bacon on the pizza in the oven, so it will get crispier than you think. Maybe cook it a bit less crispy then you like so it has a bit of cookin’ room once it’s in the oven.

So, your Butternut Squash mush is sitting on the counter waiting for you to deal with it. Chop up fresh basil and add it in with your puree. Salt and pepper as you please, mix thoroughly, and ta da! You’re done with it!

Remove your Puff Pastry. You only need one sheet for this, about 14in. by 14in.. Cut it in half, and in a large, greased lasagna pan (it’s what I had, but a cookie sheet would work too), place your two halves about an inch apart.

Spread an even amount of your Butternut Squash mixture onto both pizzas.

Add your corn, fennel, and bacon.

Then add Shredded Parmesan cheese and pop in your oven at 350 degrees for about twenty minutes or until the corners of the pastry are golden brown and your cheese is perfectly melted and delicious looking.

Remove from oven and pan and let rest for about 3-5 minutes (you don’t want to burn your mouth on scorching Butternut squash). Add fresh chopped Basil if desired.

This is one of those dishes that I will most likely repeat. It was insanely good and relatively easy once you got your squash roasted. I put it in the oven and cleaned for a couple hours, which made it easy.

Super delicious and fun to make. Enjoy!

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