The blogosphere is a weird place. It can make you feel as though you know someone when in reality, you’ve never even met.
So today, myself and many other food bloggers are celebrating the wedding of one of our blogosphere friends — Steph from Steph’s Bite by Bite — with a virtual bridal shower. We’ve been following along with her on her wedding planning journey, and we’re excited to send her off into marriage (her wedding’s October 29th!) with a collection of date night-ready meals.
On the rare occasion that our busy schedules actually allow my husband and I to spend a night at home together, we like to keep it casual. I’m talkin’ wearing pajamas and eating at the coffee table casual. The type of casual that screams “pizza.” (And beer, of course.)
I love making pizza at home. Not only is it easy and fun to make, but it’s a great opportunity to get creative with flavor combinations. While the standard sausage, peppers and onions are always welcome, why not try something new? Like this baby, for example. Not only is it the perfect combo of sweet and savory, but it also showcases some of fall’s best flavors. A great meal to cuddle up with on a casual night at home.
Balsamic-Glazed Butternut Squash Pizza
Slightly adapted from Real Simple
What you need:
- 1 pound homemade or store-bought pizza dough
- Cornmeal for the pizza stone/pizza pan
- 1 pound butternut squash, peeled, seeded, cubed and sliced into 1/4″ pieces
- 1/2 red onion, thinly sliced
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon balsamic vinegar
- 2 1/2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 cup grated extra sharp cheddar
- 1 or 2 handfuls of arugula
- 1/4 cup shelled sunflower seeds
- If you have a pizza stone, preheat it for about 15 minutes at 500 degrees, then reduce temperature to 425. If not, preheat the oven to 425.
- Meanwhile, roll the pizza dough into a large rectangle of desired thickness. Transfer dough to a cornmeal-dusted pizza pan. Brush dough’s entire surface with 1/2 tablespoon of olive oil and season lightly with salt and pepper.
- In a large bowl, toss butternut squash, red onion, thyme, balsamic vinegar and one tablespoon of olive oil. Season with salt and pepper to taste.
- Layer butternut squash mixture over the pizza dough, then scatter the cheddar cheese on top. If you have a pizza stone, carefully transfer the pizza onto the preheated stone. If not, leave the pizza on the pizza pan and put it in the oven as-is.
- Bake for approximately 20-25 minutes (times will vary slightly depending on the thickness of your crust) or until the edges of the pizza are crispy and brown.
- Toss arugula with one tablespoon of olive oil. Top pizza with arugula and sunflower seeds before serving.
Congratulations to Steph on her wedding, and a big group high-five to all the bloggers who participated in the virtual bridal shower. You can check out all their recipes here.