Ah, Autumn

butternutpizzaProsciutto, Purple Peppers and Onion, on a 50-50 Blend crust, with Butternut Squash puree as the “pizza sauce.”

To make the puree, cube about 2 cups of squash and sautee it a bit of butter, to which you have added 1 medium clove of garlic, salt and pepper, and a pinch of red pepper flakes. Add about a half cup of chicken stock, cover the skillet, and cook on medium heat for about 10-15 minutes. You can simply mash it or put it in a food processor for a smoother consistency.

Those peppers and onions really benefit from a bit of browning. The salty prosciutto and sweet squash are pretty spectacular together.

Top with your favorite cheese. This one has a combo of mozzarella, parmigiano reggiano, and gruyere!

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