Flexible meals for a flawless Thanksgiving week
I love fall and the beautiful colors and cooler weather. Thanksgiving time is especially great in Texas! This year I am hosting family from out of town and I’m really looking forward to it. My aunt Amy is vegan and her son Alex is not, so as far as food goes, it will be the usual at our house…something for everyone! Personal pizza’s are a great option for a flexible menu and what better way to use all the different squash currently available. Some of my favorites are butternut, spaghetti and acorn squash. I have been making Giada’s acorn squash pizza for years, as well as her butternut squash lasagna(my vegan version). For this blog, I thought I would put together a vegan version of the pizza. This pizza mixes sweet flavors from the maple syrup, spicy from the red pepper, salty from the blue cheese and then fresh with the arugula on top – divine!
Pizza Crust
about 2 cups all purpose flour
1 package active dry yeast or 3/4 tablespoon of the jarred variety
3/4 teaspoons salt
3/4 cup very warm water
In large bowl, combine flour, yeast, and salt. Stir in water until blended and dough comes away from side of bowl. Turn onto slightly floured surface, knead until smooth and elastic – about 5 minutes. Place ball of rounded dough in bowl, cover with greased plastic wrap and let rest for 10 minutes. Roll piece into crusts – makes about 8 personal or two large but very thin crust (my preference).
Vegan Acorn Squash Pizza
Pizza crust of choice – if I don’t have time, naan bread is a great option, too
1 acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes
Salt & Pepper
1 Cup Arugula
Cheese options – In the original recipe, Giada uses gorgonzola or blue cheese for the very edgy salty flavor and mozzarella. Here I use my vegan feta and store bought vegan parmesan. I also found a blog that makes vegan blue cheese but it takes 30 days…so it didn’t make it in my pizza. Next time!
Start by slicing the squash in half from top to bottom. Scoop out the seeds. Then slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
Add the vegan feta to the crust, then layer with the cooked sliced squash (peel removed), add the parmesan and bake until crust is done at 375 degrees, roughly 15-18 minutes. Top with arugula.
One Comment
Amy
It looks divine!