So if you read my post about the my attempts to work with puff pastry, you’ll know that there was some leftover that just did not end up getting used for the soleil. The good news is that it was repurposed into a kind of butternut squash pizza! Adding the cayenne pepper adds just the right amount of kick, and this is pretty easy to throw together for a weeknight dinner (assuming you and the puff pastry have come to terms).
All we had to do was roast some butternut squash, caramelize some onions, and throw it in the oven to bake. There have been instances in which I’ve made this and been too heavy handed with the cayenne – a note of caution: there is a distinct possibility to put too much cayenne, so if gauge accordingly when you sprinkle your ‘pizzas.’
~ 2 lb Puff pastry (for the pastry) rolled out into rough rounds or squares
For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup gruyere cheese
1. Prepare pastry: Roll out the two puff pastry sheets into rough rectangles or lopsided circles.
2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, and cheese together in a bowl.
5. Assemble pizza: Spread squash, onions, cheese mixture over the dough, leaving a 1 1/2-inch border.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the pizza onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves ~4-5.
Adapted from Smitten Kitchen Butternut Squash Galette.
