Sunday, November 20, 2011

Butternut Squash Pork Pie

Always on the hunt to find uses for butternut squash.  This is a delicious addition to a pizza and there is the lovely benefit of veggie vitamins.  Did not have any Italian sausage in the freeze or frig, but I did have some fresh ground pork.  So, I cooked the raw pork crumbles, seasoned heavily with Italian seasonings, garlic and onion and topped a boboli crust with a butternut squash/marinara base as a  sauce and it worked.  It was a good supper with a fresh salad.

1 thin Boboli pizza crust
4 ounce of defrosted butternut squash puree, drained
1/2 cup of prepared marinara sauce
1/2 lb of fresh ground pork
1/2 tsp of salt
1/4 tsp of dried rosemary
1/2 tsp of Italian seasoning
I/2 tsp of Montreal Steak Seasoning
2 cloves of minced garlic, minced fine!
1/2 yellow onion chopped fine
4 slices of monterey jack cheese
3/4 cup of shredded jack, cheddar mix
no oil, no butter oy vey

Heat oven to 425 degrees.
Heat pizza stone.
Cook raw pork until no longer pink with garlic, onion and seasonings.
Mix butternut squash with marinara
Place crust on a pizza paddle,
Spread on mixed sauce.
top with four slices of cheese of jack cheese (only because it was getting dried out on the edges)
Spread with cooled crumbled pork, onion, garlic and seasonings.
Top overall with shredded cheese
cook 10 minutes at 425.
Broil, 3 minutes to toast the cheese.
Ready to cook.
Ready to EAT!  YUM!




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