Fall is in the air you guys. Here in Wisconsin, the air is crisp, the leaves are changing colors and falling onto the grass everywhere. I love it.
Last weekend, we took the kids to a farm, picked pumpkins, did our annual corn maze, got some apple cider donuts, a caramel apple and got to watch a huge cannonball type machine shoot out candy to all the kids.
It was so much fun.
Fall is one of my favorite seasons for the produce. I’m not gonna lie. Fall has some of my favorites for sure so I couldn’t let October go by without making a savory pizza with roasted butternut squash and sauteed swiss chard.
I also sauteed my veggies and cooked them with one of my favorite wines, my entwine Chardonnay. I love how cooking with wine enhances the food’s flavor. It’s incredible you guys. entwine Chardonnay is “easy-drinking, with crisp fall fruit – think toast spread with homemade apple butter.” This wine is absolutely delicious!
entwine is brought to you by Food Network, the most trusted name in food, and Wente Vineyards, the nation’s oldest family owned and operated winery. These two partnered together to create these wines because of their shared passion for a complete culinary experience. entwine brings wine and food together with approachable descriptions, real-world pairing suggestions and entwine makes it easy for you to understand what the wine really tastes like, and what it’ll taste good with!
And I say, if you’re going to cook with wine, use a good bottle of wine. You want to cook with the same quality of wine you are going to drink. It really makes a difference. So, after you use the wine to cook with, you have to have a glass with your pizza too!
This roasted butternut squash pizza is absolutely doable for a weeknight dinner. Here are my tips: use store bought fresh pizza dough (if you have time and want to make homemade pizza dough, here is my fave recipe), roast the butternut squash a day ahead of time and store it in the refrigerator. Then, all you really have to do the day of is saute the chard, assemble your pizza and bake it.
Now, doesn’t this look like the perfect dinner for a weeknight?
I hope you give this seasonal roasted butternut squash recipe a try! We loved it and I know you will too! To see more fabulous recipes using entwine Chardonnay and to learn more about this fabulous wine, you can visit their website here. entwine also has a delicious Merlot, Pinot Grigio and a Cabernet Sauvignon!
Roasted Butternut Squash Pizza
Note for cook: One small sized butternut squash should yield about 2 cups of roasted butternut squash to be used for the pizza. It’s important not to load on too many toppings onto your pizza so it cooks evenly. This will yield a more crispy and better tasting pizza.
Author: Hip Foodie Mom
Recipe type: Main
- 1 small sized butternut squash, sliced in half lengthwise
- 3 tablespoons extra virgin olive oil, split
- Kosher salt and pepper
- 3 garlic cloves, minced; split
- 1 bunch Swiss chard, leaves only; chopped
- 1/4 cup entwine Chardonnay wine
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon lemon zest
- Store bought pizza dough
- 4 oz. fontina cheese, shredded
- 1/4 cup chopped cremini mushrooms
- 1/4 cup chopped sausage (select a spicy kind)
- Preheat your oven to 425 degrees.
- Using a parchment paper lined baking sheet, drizzle the butternut squash halves with 1 to 2 teaspoons of olive oil, and season with salt and pepper. Roast the squashes, cut side down, on the baking sheet for about 45 to 50 minutes, or until tender and browned. Remove from the oven.
- If using a pizza stone, turn up the heat to 450 degrees and place your pizza stone on a rack in the lower third of your oven.
- Let the roasted butternut squash cool for a few minutes and then scoop out the flesh from the skins and place into a large bowl. Pour in 1 teaspoon of olive oil, 1 to 2 minced garlic cloves, season with salt and pepper and mash and mix together with a fork. Taste and adjust any ingredients as needed. Set aside.
- Using a medium sized saute pan over medium-high heat, add 1 tablespoon of olive oil, with one minced garlic clove and after a minute or so, add in the Swiss chard and let cook for about a minute or two. Slowly pour in the entwine Chardonnay wine and continue to cook until the chard is softened and the liquid absorbed, for another few minutes. Add the red chili pepper flakes and lemon zest and mix together. Remove from heat and set aside. After the chard has cooled a bit, lightly squeeze the chard to remove any excess liquid and place into a bowl.
- Working on a lightly floured work surface, roll out your pizza dough into a circle shape. If using a pizza peel or paddle, move the dough to the peel at this point. If working on a cutting board, make sure the pizza can easily be moved off of the board and onto the pizza stone in the oven. You can lightly sprinkle your pizza peel with corn meal.
- Drizzle on the remaining olive oil over the pizza dough and spread on the roasted butternut squash mixture over the top, leaving at least an inch or two inch border around the edges for the crust. Sprinkle on the fontina cheese, cooked Swiss chard, mushrooms and sausage all evenly around the pizza.
- Slowly and carefully slide the pizza off the pizza peel and onto the pizza stone and bake for about 15 minutes, or until nicely browned. When finished, allow the pizza to cool for a minute or two. Transfer to a cutting board, slice, serve and enjoy with your entwine Chardonnay wine.
If concerned about cooking with wine, you can omit the wine from this recipe.
Disclosure: This is a paid, sponsored post in partnership with entwine wines. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands and products that I use and love.
Original Content provided by Hip Foodie Mom