This cheese-is-the-best-thing-about-pizza person said that (okay, NOW, I’ll stop with the hyphenated phrases).Įxperience has taught me to always read comments included after an online recipe and in this case, it brought a suggestion taking the flavors over the top. The saucy white bean puree provides a tang and richness making cheese unnecessary. This pizza has no cheese, but I guarantee, you won’t miss it. I’ll stop with the hyphenated phrases now. What sealed the deal was everything this pizza called for was already in the fridge or pantry and there would be no need for a stop at the store to make it our Friday-night-after-work-dinner, prepared while enjoying a beginning-of-the-weekend glass of wine. The basis for this recipe popped up in Friday’s New York Times Cooking email and being it was from one of my favorite vegan chefs, Chloe Coscarelli, it caught my attention. Sure, my pizza recipes are chock full o’ veggies, my crust is always whole grain (or whole vegetable in the case of cauliflower crust pizza), and overall, healthier than your typical pizzeria grease bomb, but cheese is consistently front and center. And the thing I love most about pizza is cheese. Garnish with thyme leaves.Anyone who knows me or who reads my blog knows I love pizza. Top each serving with a drizzle of heavy cream and a sprinkle of crispy pancetta. You can also add in a bit of extra diced roasted squash after pureeing to give it some additional texture. Our recipe developer suggests topping with fried scallions, chopped toasted hazelnuts, a dash of hot sauce, or a sprinkle of cinnamon. There are a few ways you can take this squash soup up a notch or two if you’re feeling adventurous. It won’t have quite the golden color that you’ll get with a butternut squash soup, but don’t you worry, it’ll still have all that bright fall flavor you’re craving. It’s indulgent, sweet, and just a hint savory thanks to a sprinkling of crispy pancetta. Acorn squash recipes are a beloved autumn perk, but this soup is something special. It calls on roasting, simmering, and pureeing one of the season’s best ingredients until you’re left with one of the creamiest and most satisfying soups to ever hit your spoon. When fall finally arrives, there’s no recipe quite so comforting as our Acorn Squash Soup. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. The flesh should be easy to penetrate with the tip of a knife. Bake large squash for 45 minutes, check smaller squash after 30 minutes. Place in the baking dish or on baking sheet and cover tightly with foil. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Stir in beans and corn and simmer another 5 minutes. Simmer 8 to 10 minutes, until thick and fragrant. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Cook, stirring often, until it begins to soften, about 3 minutes. Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion.Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half.
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