{"id":33412,"date":"2014-09-30T19:36:24","date_gmt":"2014-09-30T23:36:24","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=33412"},"modified":"2014-10-03T23:21:05","modified_gmt":"2014-10-04T03:21:05","slug":"maple-butternut-squash-pizza%e3%83%a1%e3%83%bc%e3%83%97%e3%83%ab%e3%83%90%e3%82%bf%e3%83%bc%e3%83%8a%e3%83%83%e3%83%84%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=33412&lang=en","title":{"rendered":"Maple Butternut Squash Pizza
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\"21\"<\/a><\/p>\n

Maple Butternut Squash Pizza<\/strong><\/p>\n

I try to avoid posting similar things because I want to keep my site interesting with a variety.<\/p>\n

<\/p>\n

But if you cook at home you probably know you have to use the same ingredients repeatedly several times a week.<\/p>\n

Well, I bought a butternut squash last weekend. I used a half for the soup and the other half for this pizza.<\/p>\n

So here is another post with butternut squash, but bear with me.<\/p>\n

I had this idea of using several fall ingredients on a pizza, and I was so excited when this pizza turned out to be as delicious as I had imagined!<\/p>\n

The key ingredients are butternut squash, onion, dry cranberries, tomato sauce, and arugula, but the secret ingredient is maple syrup!<\/p>\n

The butternut squash was cooked with maple syrup and some more maple syrup was drizzled right before serving as well.<\/p>\n

This is a must try pizza at least once when the butternut squash is in the season!<\/p>\n

Maple Butternut Squash Pizza<\/strong><\/p>\n

pizza crust (this makes about 4 ~ 5 crusts the size shown in the picture)
\n– 1 tablespoon dry yeast
\n– 1.5 cups lukewarm water
\n– a pinch of salt
\n– 1 teaspoon sugar
\n– 2 tablespoons olive oil
\n– 3.5 cups all purpose flour
\ntomato sauce
\n– canola oil
\n– 2 cloves garlic, chopped
\n– 1 onion, chopped
\n– 1~1.5 can of crushed tomatoes
\n– 1 can of tomato paste
\n– 2 bay leaves
\n– dry oregano
\n– 1 tablespoon sugar
\n– salt and pepper
\n1\/3 onion, sliced and sauteed with salt and pepper
\n1\/2 butternut squash, cubed, cooked through, sauteed and finished with 1 tablespoon of maple syrup, salt and pepper
\n1 tablespoon dry cranberries
\n1\/2 cup arugula
\nsalt and pepper
\na drizzle of maple syrup (for serving)<\/p>\n

1. Make pizza crust. Combine the first 5 ingredients. Dissolve yeast. Add flour. Knead into a ball. Cover with plastic wrap and let it rise for about 1 hour. Preheat oven at 450 F. Roll out dough.Bake at 450F for about 8~10 minutes.
\n2. Spread tomato sauce on the crust. Place onion, butternut squash, cranberries, and arugula. Salt and pepper. Drizzle maple syrup right before serving.<\/p><\/div>\n

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\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!
\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Maple Butternut Squash Pizza I try to avoid posting similar things because I want to keep my site interesting with a variety.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,28,29],"tags":[],"class_list":["post-33412","post","type-post","status-publish","format-standard","hentry","category-bread","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33412"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33412\/revisions"}],"predecessor-version":[{"id":33450,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33412\/revisions\/33450"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}