Butternut Squash Vegan Pizza

Writing all my recipes on bellinistoblooms.com makes me realize my eating patterns, and this morning I am realizing that I cook with/eat a lot of butternut squash! Sorry not sorry? It’s so good! and in my opinion can be paired with so many different dishes. I finally tried making Vegan pizza, and this recipe is definitely one I will continue to make over and over again. And I definitely do not feel guilty after eating it (ie no dairy or meat! duh!)

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Ingredients – For The Sauce

-3 Cups butternut squash, cubed

-3 cloves garlic, whole, skin removed

-2 Tablespoons oil, divided

-Salt and pepper

-1 Tablespoon maple syrup

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Ingredients – For The Pizza

-1.5 Cups broccolini, chopped, large stems removed — or if the grocery store does not have broccolini you just use spinach instead —

-1/2 of 1 red or white onion — Sean does not like red so we always eat white! —

-1/2 Cup chickpeas, rinsed and thoroughly dried

-Salt and pepper

-1 teaspoon oregano

-6 oz store bought pizza dough

-1 Cup butternut squash sauce — recipe above —

-1/2 Cup Vegan parmesan or mozzarella —I did not use any cheese this time because I accidentally bought diary cheese! It was in the section with all of the tofu and non diary cream cheeses, etc so I figured it was safe! Dumb move by me not taking my own advice … ALWAYS READ THE LABELS —

Directions:

-Preheat oven to 400 degrees fahrenheit, and position rack in the middle of the oven

-Add cubed butternut squash and peeled garlic cloves to baking sheet and drizzle with 1 Tablespoon oil and a pinch of salt and pepper. Toss to combine

-Bake 15 – 20 minutes, or until all squash is fork tender

-Transfer cooked squash and garlic to your food processor with remaining 1 Tablespoon oil and maple syrup. Puree until creamy and smooth. Add more oil or a touch of water if it’s too thick. The consistency should be spreadable and not liquid-y. Set aside

-Heat a large skillet over medium heat. Once hot, add 1 teaspoon oil, broccolini (or spinach), onion, chickpeas, salt and pepper, and oregano. Saute 2 – 3 minutes, stirring frequently. Set aside

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-Increase oven heat to 425

-Roll out pizza dough (if required) into an even circle and transfer to a parchment lined round baking sheet — I will try to buy dough next time! —

-Top with desired amount of sauce and saute mixture. Sprinkle on a bit more oregano and Vegan cheese

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-Transfer pizza to oven. Bake 13 – 18 minutes, or until crust edges are golden brown

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-Slice and serve

-Optional serving toppings: Vegan cheese, oregano, red pepper flakes

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XOXO

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^I am obsessing over these containers Sean got me for oats, nutritional yeast, etc. Items that I keep in the cabinet that end up making a mess! These make life, and cooking, so much easier. They even have a cute little Tablespoon attached to them ❤  I highly reccomend using these

I also wanted to share a Vegan restaurant with you that we fell in love with! We spent a Saturday shopping in Providence and did not eat a thing all day (so unlike us…or at least me). I used my VegMan app (which is free and uses your location to give you a list of Vegetarian/Vegan friendly places close to you. another app you HAVE to have) and found The Grange in Providence.

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Sean got the Vegan pad thai, and I got some sort of seitan dish that was to die for (I now am remembering that I need to make that at home). The wine and beer we chose were both organic, and I’m fairly certain Vegan as well.

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It is very rare for us to find Vegan desserts so I don’t blame him for trying one of theirs! I actually hate chocolate and sweets …. and honestly, I’m thankful for that!

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I can’t wait to go back here!

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