Roasted Butternut Squash And Caramelized Onion Pizza Recipes

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ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA WITH GORGONZOLA AND CRISPY FRIED SAGE



Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage image

Time 2h20m

Yield 8

Number Of Ingredients 12

2 cups butternut squash (cut into 1/2 inch cubes)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 onion (sliced)
1 clove garlic (chopped)
1 tablespoon butter
1 handful sage leaves
1 pizza dough
1 cup mozzarella cheese (grated)
1/4 cup gorgonzola (crumbled)

Steps:

  • Toss the butternut squash with the olive oil.
  • Roast the squash in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.
  • Heat the oil and melt the butter in a pan.
  • Add the onion and cook on low until caramelized, about 40-60 minutes.
  • Add the garlic and saute for a few minutes and set aside.
  • Melt the butter in a pan.
  • Add the sage leaves and saute until crispy, about 2-3 minutes.
  • Spread the onions over the pizza dough followed by the butternut squash and the cheeses.
  • Bake in a preheated 500F/260C oven until golden brown on top, about 5-10 minutes.
  • Place the sage leaves on top.

ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND



Roasted Butternut Squash With Caramelized Onions, Gorgonzola and image

This came from closet cooking. I just love all the flavors. I do not have patience to cook the onions as long as they suggest.

Provided by aronsinvest

Categories     Vegetable

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 cups butternut squash (cut into 1/2 inch cubes)
1 tablespoon olive oil
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
1 onion (sliced)
1 garlic clove (chopped)
1 tablespoon butter
1 handful sage leaf
1/4 cup gorgonzola, dolce (crumbled)

Steps:

  • 1. Toss the butternut squash with the olive oil and season with salt and pepper.
  • 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
  • 3. Meanwhile, heat the oil and melt the butter in a pan.
  • 4. Add the onion and cook on low until caramelized, about 40-60 minutes.
  • 5. Add the garlic and saute for a few minutes and set aside.
  • 6. Melt the butter in a pan and let it brown.
  • 7. Add the sage leaves and saute until crispy, about 2-3 minutes.
  • 8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.

Nutrition Facts : Calories 184.5, Fat 15, SaturatedFat 6.2, Cholesterol 21.6, Sodium 162.5, Carbohydrate 11.4, Fiber 1.8, Sugar 2.8, Protein 2.9

VEGAN PIZZA WITH APPLE, BUTTERNUT SQUASH AND CARAMELIZED ONIONS



Vegan Pizza With Apple, Butternut Squash and Caramelized Onions image

This satisfying cold-weather pizza from Chloe Coscarelli, the vegan cookbook author, makes a great main course, or it can be cut into pieces as an appetizer. The creamy white bean purée made by whizzing cannellini beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor makes this dish seem like a real treat, and the piles of caramelized onions, roasted butternut squash, apple and spinach finish it off beautifully. If you're a half-hearted vegan, consider sprinkling a handful of blue cheese over the top a few minutes before it's done baking. We won't tell.

Provided by Tara Parker-Pope

Categories     pizza and calzones, appetizer, main course

Time 2h

Yield 4 servings

Number Of Ingredients 16

1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup olive oil
1 tablespoon lemon juice
2 cloves garlic
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons water
4 tablespoons olive oil
1 onion, thinly sliced
Sea salt
Freshly ground black pepper
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1/2 cup spinach
1 apple, peeled and thinly sliced
Pizza dough (store-bought is fine, or make your own)

Steps:

  • Preheat oven to 375 degrees. Make the garlic white bean purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
  • In a large skillet, heat 2 tablespoons oil over medium-low heat and sauté onions until soft and lightly caramelized, about 15 minutes. Season generously with salt and pepper.
  • While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.
  • Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet (You can also use a 14-inch or 16-inch round pizza pan if you have one). Spread a layer of the garlic white bean purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
  • Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART



Roasted Butternut Squash and Caramelized Onion Tart image

This is probably my all time favorite recipe. It is extremely decadent and rich. A bit time consuming but it's worth it!! Adapted from Gourmet. Please use your favorite dough recipe or a prepared crust!

Provided by Kimke

Categories     Onions

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 small butternut squash (about 1 pound)
3 1/2 teaspoons olive oil, divided
1 small onion
1 1/2 tablespoons unsalted butter
1 large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
3/4 cup grated italian Fontina cheese (about 2 1/2 ounces)
1/3 cup freshly grated parmesan cheese (about 1 ounce)
1/4 cup crumbled mild soft goat cheese (about 1 ounce)
1 1/2 teaspoons minced fresh herbs, such as rosemary,thyme,and marjoram leaves
1/2 teaspoon salt
fresh ground black pepper
1/3 cup fine fresh breadcrumb

Steps:

  • Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
  • Fit dough into an 11-inch tart pan with a removable fluted rim.
  • Freeze shell 15 minutes.
  • Preheat oven to 375°F.
  • Line shell with foil and fill with pie weights or raw rice.
  • Bake shell in middle of oven until edge is pale golden, about 20 minutes.
  • Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
  • Leave oven on.
  • Cool shell in pan on a rack.
  • Halve squash and scoop out seeds.
  • Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
  • While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
  • Cool squash and scoop out flesh.
  • In a food processor purée squash.
  • Add whole egg, egg yolk, and cream and blend well.
  • Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
  • Pour filling into shell, smoothing top.
  • In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
  • Sprinkle bread crumb mixture evenly over filling.
  • Bake tart in middle of oven 40 minutes, or until filling is set.
  • Cool tart in pan on rack 10 minutes and carefully remove rim.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART



Roasted Butternut Squash and Caramelized Onion Tart image

Categories     Cheese     Vegetable     Bake     Thanksgiving     Vegetarian     Lunch     Butternut Squash     Fall     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 16

pastry dough
pie weights or raw rice for weighting shell
1 small butternut squash (about 1 pound)
1 1/2 teaspoons olive oil plus about 2 teaspoons for brushing squash
1 small onion
1 1/2 tablespoons unsalted butter
1 whole large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
3/4 cup grated Italian Fontina cheese (about 2 1/2 ounces)
1/3 cup freshly grated Parmesan (about 1 ounce)
1/4 cup crumbled mild soft goat cheese (about 1 ounce)
1 1/2 teaspoons minced fresh herbs such as rosemary, thyme, and marjoram leaves
1/2 teaspoon salt
freshly ground black pepper
1/3 cup fine fresh bread crumbs

Steps:

  • On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
  • Preheat oven to 375°F.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
  • Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
  • While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
  • Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
  • In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.

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