ButternutSquash PizzasRosemary

This is a great recipe! Here is how my boyfriend and I spiced this up a bit. Add Olive Oil and chopped garlic to the crust (we used an already made pizza crust. Then top with the squash and onions.\nBefore putting on the Parmesan, top with shredded mozzarella. Bake the same way as the recipe. Mmmm....it\'s so good!\n

In a word - Amazing. Loaded with flavor. I carmelized red onions with a little bit of balsamic and sugar instead of baking them and put it on top of the roast squash. Instead of parm (which I will\nstill try), I used a light (!! - too much would overpower the delicate squash flavor - !!) sprinkling of cheddar and blue cheese. WOW, it kicked it up a notch. I made this with Trader Joe\'s whole\nwheat pizza crust which made 2 9in pizzas, and in the last few minutes of baking, I slid them off the tray and baked it right on the oven rack to get it nice and crispy. I also added some julienned\nbresaola - a cured Italian meat, like prosciutto, except made from beef and not pork. It added a nice bit of salt to the savory and went great with the blue cheese. Awesome.

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This pizza was delicious! A few things: -boil butternut squash for a few minutes to make chopping/peeling easier before putting it in the oven. -adding tons of olive oil and garlic to the pizza\ncrust is a must -added feta cheese crumbles to kick it up a notch Next time, I\'m going to make a creamy sauce out of cream, melted asiago, garlic, and onion for the base to build some flavor.

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Delicious. I followed other reviewers\' recommendations and roasted the squash mixture with a little balsamic vinegar. I used Trader Joe\'s garlic and herb pizza dough. It was fabulous and healthy\nto boot. Even my steak-and-potato-eating husband raved about this pizza!

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Great pizza and easy to make. It was sweeter than I realized it was going to be - probably from the butternut squash. We didn\'t measure out the Parmesan cheese and just sprinkled on as much as\nlooked satisfying. Extremely tasty. I\'ll be making it again.

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