Evan, our CSA Manager, suggested that I share this butternut squash recipe with our shareholders from this month's Martha Stewart Living. Thanks, Evan!
Butternut Squash Pizza with Hazelnut Dough
Serves 1 to 2
1 cup thinly sliced, peeled, halved butternut squash
olive oil, for drizzling
finely ground cornmeal
1 ball Hazelnut Pizza Dough*
6 to 10 small of torn sage leaves
1 to 2 garlic cloves, thinly sliced
garnish: hazelnuts, toasted and coarsely chopped
1. Preheat oven to 500 degrees. Drizzle squash with oil, and season with salt; toss.
2. Spread cornmeal on baking sheet. Stretch dough into 9½-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a ½-inch border. Bake for 10 minutes. Meanwhile toss sage and garlic, and drizzle with oil to coat. Sprinkle sage mixture over pizza. Bake until crust is golden brown, 10 minutes more. Garnish with hazelnuts and drizzle with oil.
*To prepare Hazelnut Pizza Dough:
Ingredients: 3 tablespoons olive oil, plus more for bowl; 1 cup warm water; 1 ¼-ounce envelope active dry yeast; 2½ cups all-purpose flour, plus more for surface and hands; ½ cup roasted hazelnut meal; 1 tablespoon finely chopped fresh sage; coarse salt
Directions: Lightly oil a medium bowl. Stir together water and yeast in large bowl; let stand until foamy. Stir in oil. Add flour, hazelnut meal, sage, and 1½ teaspoons salt; stir until dough forms. Turn dough out onto a floured surface and knead with floured hands until smooth. Transfer to oiled bowl, turning to coat. Cover bowl with plastic wrap or cloth, and set aside in a warm, draft-free place until dough has doubled in volume, about 1 hour. Divide into two balls.