Some foods are better together, like peanut butter and jelly or ketchup and French fries. One combo that may not immediately come to mind? Roasted squash and ricotta! They both have natural sweetness, but when combined with lots of roasted garlic and melty parmesan and mozzarella on top of pizza, they become a beautiful, creamy, savory dream come true. I used delicata squash here, one of my new obsessions. (We’ve been making chips with them allll the time…stay tuned for that!) It has an edible striped skin (no peeling needed!) and a sweeter flavor, but you can also use butternut, acorn, or whatever you can find. Oh, and because I know you’ll ask… you can use pre-made crust here, but you should give this homemade version a try! There’s a little bit of sugar in the dough that helps it caramelize and crisp in the oven, and plays well with the natural sweetness of the squash. I swear it’s easy and totally worth the extra effort for an at-home pizza night.
30 large or 40 medium cloves peeled garlic (about 1 ¼ cups—this makes extra; recipe can be halved)
2 ¼ cups olive oil
¾ cup warm (like lukewarm bath) water, plus more as needed
1 packet (2 ¼ teaspoons) active dry yeast
1 ½ tablespoons sugar
1 teaspoon fine sea salt
2 cups flour, plus more as needed
1 tablespoon olive oil
2 small or 1 medium delicata squash (6 ounces), seeded and cut into ¼ inch rings; can use small butternut squash if delicata is not available
3 tablespoons olive oil
6 ounces fresh mozzarella, thinly sliced
1 cup finely shredded Parmigiano-Reggiano cheese
4 ounces (½ cup) fresh ricotta cheese
1 tablespoon finely sliced fresh sage
1 teaspoon finely minced Thai bird or other fresh hot chiles (seed only if you want to!), plus more for garnish
+ kosher salt and freshly ground black pepper to taste
Keep calm and curry on.
This sriracha-coated butternut squash packs in so many sweet and savory flavors all in one side.
An easy main-dish pasta that’s anything but Norma(l)