Roasted Butternut Squash, Caramelized Onion, Prosciutto, and Feta Pizza

I’ve been cooking a ton over the past few weeks, but I’ve been woefully disappointed with what I’ve made. I tried an apple-walnut bread, a cherry clafoutis (finally), pan-fried fish, and various other goodies…and really, nothing has come out with any of the *WOW* that I like to post on here with.

I have, on the other hand, made those walnut chocolate chip cookies three times more.

Last week, I figured it was time to use up some of the goodies that had been sitting around for a while. I found a recipe for a pizza using a bunch of the ingredients we just so happened to have on hand: butternut squash, prosciutto, and feta, in particular. We’d also just picked up some GIANT pizza-sized pita bread at Whole Foods.

Butternut Squash, Caramelized Onion, Prosciutto, and Feta Pizza

Lo and behold, Roasted Butternut Squash, Caramelized Onion, Prosciutto, and Feta Pizza. This recipe was time-consuming–roasting and caramelizing do take a while–but the product was pretty good. I found it much, much better the next day after the flavors had some time to meld.

So for the sake of experimentation, here’s the recipe in the way I used it:

Roasted Butternut Squash, Caramelized Onion, Prosciutto, and Feta Pizza
Adapted from Palate To Pen’s Roasted Butternut Squash, Caramelized Onions and Prosciutto White Pizza.

*You should caramelize the onions and roast the squash at the same time so that they finish together!*

Squash-Onion White Sauce
(This makes twice as much sauce as I needed for two pizzas, so feel free to halve if you want to use half of the squash for something else.)

1 butternut squash, unpeeled, sliced, with seeds scraped out
2 Tbsp butter
1 teaspoon minced garlic
salt and pepper to taste
2 medium onions
6 Tbsp olive oil
Rosemary, fresh or dried, to taste
4 Tbsp butter
4 Tbsp flour
2 cups milk
1/2 cup cheese

Preheat oven to 400 degrees F. Place 1 Tbsp butter, half of garlic, and salt and pepper in each “bowl” part of the squash. Place flesh-side (bowl-side) up on a baking sheet and roast for 45-60 minutes. I scooped out the butter/garlic mix after 45 minutes, set it aside, and flipped the squash flesh-side down for the last 15 minutes.

While squash is roasting, heat oil in a skillet over medium-low heat. Slice onions into spear-like shapes and spread in hot oil. Sprinkle rosemary on top. After onions start to become translucent (about 5 minutes), reduce heat to low. Toss every few minutes for about 45-60 minutes until caramel-colored.

When onions and squash are about 15 minutes from finishing, start preparing white sauce by melting butter over medium heat in a skillet. Add flour and whisk until flour is golden, then reduce heat to low. Slowly whisk in the milk and continue to stir until thickened. Keep warm.

Once squash and onions are finished: scoop squash flesh into blender with reserved butter-garlic mixture, caramelized onions, and white sauce. Pulse until blended.

Prosciutto for topping
You can work on this while waiting for squash/onions.

2 Tbsp oil
1/4 lb prosciutto, sliced into 1-inch pieces

Heat oil over medium heat in a skillet. Add prosciutto in a single layer and fry until brownish-red; flip if necessary. Remove and place on paper towels or paper bags to drain excess oil.

To assemble pizza:

2 pita pizzas or pre-baked doughs
2 cups shredded mozzarella
1/2 cup feta cheese, crumbled
1/2 teaspoon Italian seasoning
Squash-Onion sauce
Prosciutto

Preheat oven to 425 degrees F, then simply spread the sauce on each pita, sprinkle cheese, then add prosciutto and feta. Bake for about 10-15 minutes, until pitas are golden-brown. Remove, let rest for a few minutes, slice, and serve!

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