Butternut Squash Pizza with Maple-Glazed Brussels Sprouts, Hazelnuts & Dates

Butternut Squash Pizza with Maple-Glazed Brussels Sprouts, Hazelnuts & Dates

The inspiration for this pizza was simple. We were muddy, wet and freezing after we spent the afternoon ripping out hundreds of tomato and pepper plants from the upper field. I've never been fond of cleanup work at the farm and I always dread when the time comes to buck up and just do it. Unlike the spring which is full of hope and excitement, cleanup work in the fall is a pain and full of an "I'm over this" mentality. The only motivation to work hard and fast is the promise of a hot meal and a pumpkin beer when the chores are done. Thankfully, Taylor and I know how to bust ass when we are famished and thirsty! This farm fresh pizza is just what the doctor ordered. Sweet and creamy butternut squash pairs so nicely with the maple-glazed brussels sprouts and crunchy hazelnuts. If you have a creamy goat cheese on hand that would be nice here as well (we were fresh out). Honestly though, this pizza is pretty darn perfect as is. The flavors and textures are out of this world and I'm excited to have this new combination in our fall/winter pizza rotation. If you are in need of a cozy pizza night spent at home you've come to the right place. I hope you all enjoy this pie as much as we do. This meal tastes best with a pumpkin beer and good company. Cheers!

Butternut Squash Pizza with Maple-Glazed Brussels Sprouts, Hazelnuts & Dates

Prep Time: 15 mins.
Cook Time: 20 mins.
Serves: 1 pizza

Ingredients

  • 1 ball of pizza dough-homemade or store bought
  • 2 1/2 cups peeled and cubed butternut squash, about 1/2 inch- 1 inch size cubes (the smaller the faster they will cook up!)
  • 1 1/2 cups brussels sprouts, trimmed and sliced in half (for larger sprouts quarter them)
  • 3/4 cup chopped red onion
  • 2 Tablespoons olive oil (divided) + additional for baking
  • 1- 1 1/2 Tablespoons pure maple syrup
  • small pinch of cinnamon
  • Salt and pepper
  • 1/2 cup dates, pitted and roughly chopped
  • 1/2 cup hazelnuts, roughly chopped
  • Pinch of crushed red pepper flakes
  • Sea salt to finish
  • Minced parsley for serving (optional)

Preparation

  1. Preheat the oven to 425 degrees.
  2. Toss cubed butternut squash with 1 Tablespoon of olive oil and a dash of salt and pepper. Place on a prepared baking sheet.
  3. Toss brussels sprouts and onion with remaining 1 Tablespoon oil and maple syrup. Season with salt and pepper and place on a separate prepared baking sheet. Place both baking trays of vegetables in the oven and roast until squash is fork tender and brussels are lightly browned. About 18-20 minutes. Toss veggies halfway through cooking. Keep a close eye on the onion and remove it from the oven sooner if it starts to burn.
  4. Once butternut squash is cool enough to handle place it in a food processor or blender with a pinch of cinnamon and process until smooth. Add a little vegetable stock or almond milk to the squash if it needs a little more liquid to puree. (If you do this, add only 1 Tablespoon at a time until desired consistency-it should still be a thick sauce)
  5. On a floured surface roll out your pizza dough. Spread the butternut squash evenly and top with brussels, onion and dates. Sprinkle with a small amount of crushed red pepper flakes, drizzle of olive oil and a few pinches of sea salt. Bake in the oven until the crust is browned on the edges. About 10-15 minutes (depending on your dough). When pizza looks like it is almost done remove it from the oven and evenly sprinkle the hazelnuts. Place back in the oven for a few more minutes or just until the hazelnuts begin to brown. Serve warm and enjoy!

Notes

*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Taste test as you go. *Have fun in the kitchen and switch things up to your liking.

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