Roasted Butternut Squash and Kale Pizza

A couple of evenings ago my phone danced around on the kitchen table, alerting me of a new text. “I’ve some got butternut squash from my parent’s garden for ya. Can I drop by real quick?”

Sa-weeeeet. We hadn’t grown any butternut squash in our garden this year (or ever), so when Carly brought the two honkin’ mothers over, I felt like the Fall Fairy was blessing me with the fruit of its loin and granting me golden permission to enter the season.

I should have dressed up.

So as I stared at the two beauts in my kitchen yesterday, scratching my armpits, I decided I was way too lazy to drive to the grocery store. I needed to stay put, stay in my yoga pants and stay on the course!

(what is she even talking about, you guys?)

Things started to beautifully unfold in my life as I remembered two frozen dough balls we’d made a while back. My heart began to flutter as I glanced out at the garden and saw my kale plant winking at me. My eyes widened as I looked down at 4 small red onions in the crisper with their hands clasped in a desperate plea.

P-I-Z-Z-A, whaaaaaa!

AND, the rest is history.

Delicious, delicious history.

Roasted Butternut Squash and Kale Pizza:

What it took for 2 pizzas:

* 2 (1/2 pound) balls pizza dough
* 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
* 1 bunch kale, rinsed and cut into 2-inch ribbons
* 4 small red onions, quartered (or 1/2 a large red onion, sliced)
* 3 garlic cloves, sliced
* 2 cups shredded mozzarella cheese
* 3 sprigs thyme
* 6 Tbs. extra virgin olive oil, divided
* pinch of coarse salt and freshly ground pepper
* fresh parmesan shavings for garnish

Preheat oven to 400.

On a rimmed baking sheet, toss squash and red onions with 2 Tbs. oil, the thyme and a pinch of salt and pepper. Roast 30 minutes, checking at 20 and tossing.

In a medium skillet, heat 2 Tbs. oil over medium-high. Add the garlic and bloom 30 seconds. Add the kale and saute 2 minutes, until slightly softened. Remove from heat.

Roll out each ball of dough on a floured surface. Brush each crust with a Tbs oil, followed by a cup of shredded mozzarella. Top with sautéed kale and the roasted squash/onion mixture.

Stick back in the oven for 10 more minutes.

Top with a good grating of cheese and enjoy this life as you know it.