We Gather Together - Recipe Series

16 oz Pizza Dough, Multigrain
2 lb raw butternut squash
5 clove garlic
2 2/3 tbsp Extra Virgin Olive Oil
1 cup Butter Beans
1/4 tsp Flour
3 tbsp Balsamic Vinegar
2 tbsp Water
5 dried figs
1/2 cup Shallots, raw
4 oz soft goat cheese
1 fruit lemon
6 cups Baby Arugula
1/8 tsp Sea Salt
1/8 tsp ground black pepper

 

Directions:
Preheat oven to 400. Set dough out on lightly floured surface at room temperature for 30 min before gently working to desired thinness. Wash and dry all produce.

Prep the squash. Cut in two large pieces, where the narrow neck meets the bulb. Peel with a Y-peeler down to the orange flesh, peeling away all white flesh and green veins.

Cut into approximately equal cubes (about 3 cups loosely packed; will be less after roasting). Separate 1 cup of the squash and slice into thinner pieces to be used as toppings later.

Roast the squash. In a large bowl toss squash and garlic with 1 tbsp olive oil to coat. Season with salt and pepper to taste. Place on foil-lined sheet pan and roast for 20 minutes or until fork-tender.

Drain and rinse butter beans. A 15.5 oz can yield about 1.5 cups. You’ll be using 1 cup.

While the squash is roasting, make the balsamic-glazed figs and shallots. In a medium bowl, whisk arrowroot flour with balsamic vinegar, water, 1 tsp olive oil, and figs.

In a 8-12” nonstick pan, heat 1 tsp olive oil until hot but not smoking. Add shallots and saute for 2-3 minutes until they start to soften.

Stir in balsamic-glazed figs and shallots and stir constantly for 30 seconds until thickened. Remove from heat. Season to taste. Set aside.

When squash is ready, set aside the “topping” squash.

Make the sauce. In a blender, combine the squash cubes, garlic, beans, and 1 tbsp olive oil until smooth. Add up to 2 more tablespoons of olive oil to desired consistency. Makes 1-1.5 cups. You may have extra.

Pleat the edges of the pizza dough to make a crust. (optional: brush edges with olive oil).

Top with butternut squash-white bean sauce, then layer on ⅔ goat cheese log and balsamic glazed figs and shallots. Bake for 8-10 minutes. Let cool for 2 minutes.

Make the dressing for the arugula. Combine 2 tsp lemon juice, 2 tbsp olive oil, and salt and pepper to taste.

Just before serving, combine arugula and dressing and top pizza. Garnish with squash topping, remaining ⅓ of goat cheese log and lemon zest.