Happy New Year!
I know, I am a little late… Things have finally settled down in the Hannemann household after all of the holidays, traveling, spending time with family and friends, unpacking, starting a new job. Today might as well be January 1st, because to me it feels like it!
I also wanted to apologize for those of you who tried accessing my blog for the past few weeks. I have been having some technical issues that were finally resolved last night – hooray!
For the New Year, one of my goals is to eat healthier and workout more. I used to be really good about working out at least 30 minutes a day, but since our move and the winter weather, my motivation for working out has dropped dramatically. I am using the New Year as motivation for starting my workout routine again, and I hope to include running, swimming, spinning, and pilates as part of it. What are your goals for the New Year?
I’ve also started another project that I am excited to share with you: The Kitchenist. It is going to be a blog about trendy kitchen items, with the goal of trying to bring life and excitement back to the kitchen through inspirational images. I have been finding some really cool stuff out there, and I can’t wait for you to see it.
Today I am sharing a favorite recipe of mine, butternut squash pizza! You can use any pizza crust you like, and top it with puréed roasted butternut squash. I added rosemary and garlic to the purée. For the toppings, I used thinly sliced onions caramelized in a cast iron skillet for 20 minutes, crumbled goat cheese and fresh arugula. I can never make enough of these pizzas, they are always completely gone in minutes after taking them out of the oven.
Cheers to 2017!
- 1 large pizza crust
- 1 butternut squash, sliced in half
- ¼ cup water
- 2 tbsp chopped fresh rosemary
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 1 cup crumbled goat cheese
- 1 cup fresh arugula
- Preheat the oven to 400 degrees F.
- Place the butternut squash halves skin-side up on a baking sheet and roast in the oven for 40 minutes, until soft.
- Scoop out the cooked squash into a Magic Bullet cup and add the rosemary and water. Blend until smooth.
- Add the olive oil to a skillet over medium heat and add the onions. Cook for 15 minutes, stirring occasionally.
- Spread the butternut squash purée onto the pizza crust.
- Top with the onions and goat cheese.
- Bake in the oven for 15 minutes, then remove and top with arugula.
