Tag Archives: butternut squash


(serves 2)
1 cup very thinly sliced peeled and seeded butternut squash
EVOO for drizzling
Coarse salt
1/4 cup fine yellow cornmeal
Pizza dough
6-10 small fresh sage (or basil) leaves (torn if larger)
at least 1-2 garlic cloves, thinly sliced
1. Preheat the oven to 500 F. Drizzle squash with oil in a bowl and season with salt.
2. Spread cornmeal on baking sheet. Stretch dough into 9.5 inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a 1/2 inch border. Bake 10 minutes. In the bowl you used for the squash, toss herbs with garlic, & drizzle with oil to coat. Sprinkle herb mixture over pizza & continue to bake until crust is golden brown, about 10 minutes.
*Cheese / Tomato Sauce : One can also add mozzarella cheese or another white cheese or your choice, like Romano or even tomato sauce, making this a bit more traditional. Top the crust with these additions, after baking the dough, but before adding the squash. Of course, you can always add more cheese on top too!
Submitted by Magda Underdown-Dubois


They are so versatile and tasty. Here are some tips for navigating the kitchen with fall vegetables including butternut, acorn and spaghetti squash.butternut squash
-Use a sharp knife. Cutting through the peel can be difficult!
-You may steam them, boil them, bake in a water pan, cook in the crock pot, roast or grill them. There are many different ways to cook squash
-Baking them in the oven with no water will make for a less “water logged” squash. It can make a difference in recipes!
-Spaghetti squash, as the name indicates, is a great noodle replacement but can also try it as crust in an egg breakfast or pizza.
-You can store these squashes in a cool dark place for a year or longer. As long as they don’t show signs of mold or soft spots, they’re made to store.
– Tips by Stacy Geny of Paradise Produce – East Nashville Farmers Market