Roasted Squash and Caramelised Shallot Pizza

I’ve had a whale of time playing with winter squash in the kitchen for the past month. There was the recreation of Jean-Georges Vongerichten’s Kabocha squash toasts with apple cider vinegar and maple syrup onion jam, and then there was this super simple pizza of butternut squash, inspired by a delicious appetizer a friend and I shared at Via Carota, Jody William’s and Rita Sodi’s collaborative West Village restaurant.  The starter, called Zucca on the menu ( you must try it if it is still there), paired roasted squash with grilled scarmoza cheese.

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For the pizza, I used Jim Lahey’s crust recipe topped with lots of mozarella, roasted squash and a good bit of caramelized shallots.  I pre-roasted the squash after tossing it in olive oil and rubbing with fresh minced garilic, salt, nutmeg and herbs de provence.

To turn up the colour balance, I finished the pizza off with thinly sliced spinach, though a later incarnation had me trying out mint and liking that idea better.

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With cold flutes of prosecco to wash down the meal, this turned out to be an easy yet fulfilling way to feed a few friends on a lazy Sunday evening.

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About Natasha

Word- and dough-smith. Girl in search of "the illumination, that ecstatic flash, from which truth emerges".

2 comments

  1. Julius

    Come on winter vegetables!!

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