This is a quintessential autumn recipe that takes advantage of the butternut squash that are in season. Add some simple ingredients like cheddar cheese, aromatic sage and you have a delicious "pizza" that can be made in under an hour. The flavours are rich, nutty and earthy- perfect for a chilly fall evening.
Ingredients (Yields 2 pizzas, two because there are two blocks of puff pastry in a box)
-1 butternut squash, cut into thin slices
-1 box of ready to bake puff pastry
-1 cup of grated cheddar cheese
-2 tbsp sage, roughly chopped
-Salt and pepper to taste
1. Preheat the oven to 425 F.
2. Place the sliced butternut squash in a large pan with olive oil and gently sweat for 5-10 minutes until the slices are just tender.
3. Roll out the puff pastry dough and place on wax paper on baking sheets (Tenderflake puff pastry comes with two blocks). Use a paring knife to poke a few holes in the pastry to prevent it from puffing up in the oven. Also use the knife to make a 1 cm border. Brush this border with egg wash or even olive oil will do.
4. Spread half of the cheese onto the puff pastry, then add the butternut squash slices and sage. Sprinkle over salt and pepper to taste.
|The cheese that was recommended to us at the store|
5. Bake the pizzas for 20 minutes or until the pastry is golden brown and puffy on the edges. Take the pizzas out of the oven, sprinkle the remainder of the cheese and bake for another 5 minutes until the cheese has melted.
|Pizza after baking for 20 minutes, before cheese is added on top|