Oh hey there.
It’s been a pretty busy day around here. Henry decided to wander off a little too far from home and we found him on a busy street outside our farm stand. It was scary to say the least, but he is home safe and sound. Thank god! We were pretty mad at first, but after a few minutes we were hugging and kissing him. That darn nose of his, if he smells something good he is outta here! I think someone was barbecuing down the street.
Worrying about your dog can really do a number on your stomach. I didn’t eat much lunch because we were busy looking for Henry and once we found him safely we promptly returned to the fields. I had lost my appetite anyway so it wasn’t a big deal. However, after a few hours my stomach began to rumble and I began fantasizing about dinner.
We have a huge sage plant outside the farm stand and I took a few handfuls as I left work for the day. I knew Taylor and I deserved a little something special for dinner since our afternoon was so stressful.
Butternut squash and sage pesto pizza. This is the best pizza I think I’ve ever made. We devoured the whole thing and plan to make it again tomorrow. It was delicious!
For the pesto:
2/3 cup fresh sage leaves, torn
a small handful of toasted walnuts
a small handful of finely grated parmesan cheese
2 cloves of garlic, minced
1/4 cup extra virgin olive oil
Combine all ingredients in a food processor and set aside.
For the pizza:
1 ball of your favorite dough
1 medium sized butternut squash, peeled and cubed (small cubes work best here)
1 small red onion, chopped
crumbled goat cheese, about 1/2 cup
finely grated parmesan cheese, about 1/4 cup
salt and pepper to taste
Preheat oven to 425 degrees
Toss the butternut squash with olive oil, salt and pepper. Roast for about 20- 30 minutes turning the squash over once during the process. Remove squash from oven. Keep the oven temperature the same.
Spread out your dough. Spread about 3 tbs of pesto all over dough. Followed by a light layer of parmesan cheese. Add your butternut squash cubes and red onion. Crumble goat cheese evenly. Add one last dusting of parmesan cheese and bake for about 12 minutes, or until cheese is melted and crust is lightly browned. Oven times may vary depending on your dough!