Roasted squash drizzled in sweet balsamic vinegar, walnuts and a touch of vanilla baked over a thick and chewy crust with a dollop of arugula pesto.
Butternut Squash Crostata
1 ball fresh pizza dough
1 butternut squash, peeled, seeded, small cubes (about 2-3 cups)
1/2 yellow onion, small dice
2 tbl extra virgin olive oil
2 tbl balsamic vinegar
1 tbl agave
1 tbl dried thyme
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1/4 cup vegan cream cheese
1/4 cup roughly chopped, toasted walnuts
Preheat the oven to 425.
Remove the fresh dough from the refrigerator and let sit covered at room temperature to relax.
Combine the squash, onion, oil, vinegar, agave, thyme, vanilla, salt and pepper and roast on a baking sheet for 10 minutes to parbake. Set aside and toss in the garlic.
Turn the heat up on the oven to 450.
Roll out the pizza dough to a 9" circle. Sprinkle all of the squash mixture over top and dollop with cream cheese. Bake for 15-20 minutes or until the crust is golden brown and cooked through.
Sprinkle the top with walnuts and arugula pesto.
2 cups loosely packed arugula leaves
1/2 cup loosely packed parsley
1 garlic clove, smashed
salt and pepper to taste
1/4 cup extra virgin olive oil
Combine the arugula, parsley and garlic in a food processor. Season with salt and pepper. Process into a fine paste. Stream in the olive oil, adding more if it is too thick. Taste and season again.