At the arrival of spring last week, sitting in a wooden basket in the corner of my kitchen, one lone butternut squash remained. A butternut from last year’s fall harvest and my days selling and slinging veggies at a weekly Saturday farmer’s market. Oh how time flies. And yet how sturdy and strong winter squash can stand through it all.
When I get all sorts of confused about life, which seems to happen a lot as a transient 20-something college grad, I remind myself to think like a butternut. Stay strong on the outside, but sweet and a little nutty on the inside, with the ability to open up and get all soft when the right times arrives. (That analogy is my nuttiness coming out…but I do quite adore and look up to the butternut.)
As time is flying, another growing season is upon us, and I am beyond psyched. Living in a city, I don’t yet have a garden of my own, but I do have some plans to get involved with some urban farms this summer, and of course, return home to help my parent’s kick butt in their own backyard plots. Heck yeah for spring. And please move a little faster! (It snowed here last night. I’m not the fighting kind of gal, but I sincerely wanted to punch the sky in the face.)
Until then, I feel fortunate to be savoring the last of the cold weathered season. With one golden squash remaining in my basket, I wanted to make sure it received some memorable treatment. As soon as I saw this pizza recipe from Dishing Up the Dirt, it was a no-brainer as to where that squash would be heading. The uniqueness of this dish had me hooked!
After making this pizza, I can 100% say that if you don’t already have a butternut laying around in your own home, it’s worth making the trip out to buy one. This was awesome! I honestly wish I could say I made up this recipe on my own because I just love how creative it is…I mean, quinoa-based crust made with a little love from the food processor?! How cool is that. (Props to you Andrea.)
This obviously isn’t your traditional cheesy, red-sauced ‘za. But if you were craving that, you probably wouldn’t be eyeing this recipe anyway. The good news? It’s will make for an every-bit-as-satisfying pizza night, especially once you get that tahini sauce drizzling on top. This is the kind of healthy app I’d love to see at a restaurant. It feels light but rich all at the same time. If that makes any sense. Make this yourself, and you’ll get what I mean.
The pizza does take several steps to make, but all are incredibly easy to execute. A simple 3-ingredient quinoa crust presents a base for a naturally creamy sauce stemming from butternut squash – i.e., no dairy needed. It gives a very gentle sweetness that contrasts with the mildly tangy tahini dressing that goes on top. I’m always in favor of a saucy pizza. With this pizza, you get to have two. Their richness (though as I mentioned before, not in a heavy way) is cut by cilantro, and are then finished with a crunch via fresh chickpeas on top. A pizza that has everything going for it – health included. Heck yeah.