Butternut Squash Ravioli Pizza

If you know me at all, homemade pizza night is my favorite night of the week.  We usually have it on Fridays, but since today was a lovely holiday and we didn't work, we decided to make it today.  Whenever we make pizza, we always drink a nice glass of wine.  It's so much fun, like date night but at home. Since I have a wee one growing in my belly, I opted not to drink the wine tonight... tear... but would have loved this with a nice glass of chardonnay... or bottle... or box... whichever you like. Can I just say once more that I am thrilled to be able to cook and eat awesome foods again?  There is nothing worse, when you're a complete foody like me, than not being able to eat the foods you love... or any foods for that matter.  

This meal was hands down awesome.  I was thinking about making butternut squash lasagna, but really didn't feel like rolling out the pasta dough, so... a pizza it was.  Completely delicious and pretty darn easy too, even with a homemade crust.  

I can't wait to make this again and maybe next time, enjoy a glass of wine with it.  Enjoy your pizza nights folks!!

Butternut Squash Ravioli Pizza
Serves: 2-4

Ingredients: 
1/2 homemade pizza dough (get the recipe here)
1/2 butternut squash, thinly sliced (about 2 cups worth)
3 tablespoons unsalted butter
1/4 yellow onion, sliced
1 cup fresh mozzarella
1/2 cup ricotta
10-15 fresh sage leaves
1/2 cup Parmesan, grated
salt and freshly cracked pepper

Directions: 
Preheat oven to 400, make the crust according to recipe and set aside.

Bring a large sauce pot of water to a boil. Blanch the squash for 3-5 minutes until barely soft.  Drain water and set aside.

Melt butter in a small skillet and cook on low to brown the butter.  Once the butter is a nice brown color and smells nutty, remove from heat and add a dash of salt and pepper.  Make sure not to burn the butter.

Spread the pizza crust onto a large baking sheet or pizza pan, add the brown butter sauce and spread over crust.  Add one layer of butternut squash and onion.  Top with fresh mozzarella, followed by dollops of ricotta and fresh sage leaves.  Top with remaining squash and finally top with Parmesan cheese. Add salt and pepper to taste.

Place in preheated oven for 15-20 minutes, until cheese is brown and bubbly and crust is crispy.  

Place on a cooling rack to cool for a couple of minutes and then slice.