BUTTERNUT SQUASH, PARMESAN, AND SAGE PIZZAS
Steps:
- Make pizza dough:
- In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
- Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.
- Make the pizza:
- Preheat oven to 450°F.
- In a bowl toss squash with oil and salt and pepper to taste. Spread squash in one layer in a shallow baking pan and roast in middle of oven, stirring once halfway through roasting, 15 minutes, or until lightly browned. Remove pan from oven and loosen squash with a metal spatula. Squash may be roasted 1 day ahead and chilled, covered.
- In a medium heavy saucepan stir together milk and flour and bring to a simmer over moderate heat, stirring constantly. Simmer sauce, stirring, 2 minutes and stir in nutmeg and salt to taste. Sauce may be made 1 day ahead and chilled, covered.
- Increase temperature to 500°F.
- On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
- Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with Parmesan, squash, chopped sage, garlic, and pepper.
- Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden. Garnish pizzas with sage sprigs.
PIZZA WITH BLUE CHEESE, BUTTERNUT SQUASH, AND FRIED SAGE LEAVES
Although squash's sweetness varies according to variety (and within the same variety as well), odds are that with a butternut squash, you'll get a nice sugary flavor. In this recipe, that sweetness is enhanced by roasting the squash first and further by pairing it with salty blue cheese. Serve this with a butter lettuce salad topped with a few pomegranate seeds and you've got a simple autumn dinner.
Provided by Food Network
Categories main-dish
Yield serves 2 as a main course, 6 t
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. If using, place a pizza stone in the oven.
- Cut the squash in half lengthwise. Hold one half on its end, and with a sharp knife, shave the tough peel. Remove the seeds and pith. Set the squash flat side down and cut into 1/4 inch thick slices. Repeat with the other half, or until you have 2 cups sliced squash.
- Spread the squash out on an oiled baking sheet. Brush it liberally with 2 tablespoons of the olive oil, and sprinkle with salt and pepper to taste. Bake for about 20 minutes, or until soft. It is okay if the squash is slightly underdone since it will continue to cook on top of the pizza.
- Remove from the oven and increase the oven temperature to 500 degrees F.
- In a small saute pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Once the oil begins to darken, remove the pan from the stove and toss in the garlic, swirling it around to caramelize it. Set aside.
- In another small saute pan, heat the butter over high heat. When it begins to bubble, add the sage leaves and cook for 30 seconds. Watch carefully, the leaves can easily burn. Remove from the butter and drain on a paper towel.
- Dust the pizza pan with cornmeal. Stretch the dough out on the pan, using your fingers to stretch it from the center toward the edges. (Since the dough is very loose and pliable, this takes a little patience.) The middle of the dough will be paper-thin. Brush it liberally with the garlic oil. Sprinkle the Gruyere cheese over the dough. Arrange the squash slices in concentric circles over the cheese, spacing them about 1 inch apart. Bake for 15 mintues. Remove from the oven and top with blue cheese and sage leaves, placing the leaves decoratively on the pizza. Continue baking until the cheese is bubbling and the edges of the crust have browned, 5 to 10 minutes more. Remove from the oven and serve immediately.
- Dissolve the yeast in the warm water. Let it sit for about 10 minutes, until it becomes foamy.
- In a large bowl, mix together the oil and the salt. Add the yeast mixture and stir well. Slowly add 3 cups of the flour and mix until the dough sticks together but isn't too dry. Turn the dough onto a floured surface and knead in the remaining 1/2 cup flour, or as much as you need until the dough becomes smooth and elastic. (For a thinner crust, use slightly less flour. The dough will be a little stickier, however.)
- Form the dough into a ball and place it in an oiled bowl, turning once to coat the dough with oil. Cover with plastic wrap or a towel and set in a warm place. Let rise until doubled in bulk, 1 1/2 to 2 1/2 hours.
- Divide the dough into two balls. Let rest, covered, for 15 minutes. Proceed according to individual recipe.
SQUASH AND SAGE SOUP
Steps:
- Make Butternut Squash Soup (below) using 2 shallots instead of onion. Fry sage leaves in the butter. Replace 1 1/2 cups of the broth with apple cider; add nutmeg. Top with creme fraiche and the fried sage.
- Butternut Squash Soup Saute 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash and 5 cups chicken broth. Simmer until tender, then puree.
- See all 50 Easy Soups
ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE
This pasta is like a fall-inspired carbonara but without the egg base. Instead the dish gets richness from goat cheese and a touch of cream. Sweet roasted butternut squash, fried sage leaves and crisp bacon round out this decadent, creamy pasta.
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
- Place the squash on a rimmed baking sheet and drizzle liberally with oil and season with salt and pepper. Roast for 10 minutes. Remove from the oven, toss and roast until soft and golden brown, 10 to 15 minutes longer.
- Place the diced bacon in a medium nonstick skillet and place over medium heat. Cook until crispy and golden, 12 to 15 minutes. Remove the bacon with a slotted spoon and place in a medium bowl lined with a paper towel.
- Add the pasta and a generous amount of salt to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the cooking water.
- Add the sage leaves to the rendered bacon fat in the skillet, return to medium heat, and fry until the leaves are crispy, about 1 minute. Transfer the leaves to a small plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat.
- Place a large nonstick skillet over medium-low heat. Add the reserved bacon fat and the garlic. Cook, stirring, until fragrant, about 1 minute. Add the goat cheese and cook, stirring, 1 minute. Whisk in the cream, Parmesan, mustard, nutmeg, cayenne and black pepper to taste. Keep warm on low heat.
- Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved cooking water. Toss to coat, then add the squash and bacon. Crumble in half of the fried sage leaves. Toss and add more salt to taste. If the mixture looks dry, add some of the remaining cooking water. Scrape the pasta into a serving bowl and top with the remaining whole sage leaves, a sprinkle of black pepper and some Parmesan.
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- In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
- About 40 minutes before the dough is done rising, start assembling the pizza. Preheat the oven to 425 degrees F.*
- Heat a small skillet over medium heat and add about 1/2 inch of olive oil. Once hot, add the sage leaves and cook 30 seconds per side. Remove from the pan and set aside. Serve over the pizza.
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- Prep: Cook bacon according to package directions (we like to do it in the oven) and place on a paper-towel lined plate to drain the grease. Toss the butternut squash on a parchment-lined baking sheet with the oil, salt, pepper, brown sugar, and thyme. Roast at 400 degrees F for 18-20 minutes, tossing halfway through. Set aside.
- Make the dough: Measure warm water into a medium mixing bowl. Add the yeast and sugar - stir once, gently, with a whisk and let sit for 5 minutes. It should be foamy after the time is up (see photo above in post). If it still looks like a bowl of water with granules of yeast everywhere, toss it and try again - make sure your yeast isn't expired. Stir in the flour, olive oil, and salt. A shaggy dough will form. Knead it on a lightly floured counter for a minute or so, until it smoothes out. Form into a ball, and place in a bowl sprayed with cooking spray (to prevent sticking). Cover with plastic wrap or a kitchen towel and let rise for 40-45 minutes.
- Make the Sage Olive Oil: When the pizza rise time is close to finished, add a handful of fresh sage leaves to a small saucepan with the olive oil and one peeled, smashed clove of garlic. Cook over medium low heat for a few minutes to infuse the olive oil with flavor. Don't let the garlic brown. Remove from the heat, discard the sage leaves and garlic, and set the oil aside.
- Assemble the pizza: Increase oven temp to 475 degrees. Line a baking sheet with parchment paper. The dough should have risen to about double it's original size (see photos in post above). Place the dough on your lined pan and press it out with floured hands or a rolling pin until it's about 1/4" thick. The shape doesn't matter! Brush with the olive oil, add the cheese, sliced pears, bacon, squash, and an extra sprinkle of cheese over the top.
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