Not to sound like Martha Stewart, saying that I whipped up a four course meal in a two hour span with all things I grew in my own garden from rare organic seeds – I didn’t. I won’t. I did however create one of my new favorite fall meals, and it was super easy and pairs perfectly with the dropping temperatures.

What you need:

-1 can of pumpkin

-butternut squash

-pizza dough or crust (I saved time tonight and just used a Boboli) 

-honey

-olive oil 

-goat cheese

-honey roasted pecans

-prosciutto 

Directions:

1. Steam the butternut squash.
2. While the squash is steaming, preheat your oven (I did 450 degrees for the Boboli), and grind the honey roasted pecans into small pieces.
3. On the pizza dough, drizzle honey and olive oil.
4. Once the butternut squash is soft, add sea salt and butter. Mix and mash the squash until you have a mashed potatoes-like mixture.
5. Stir in the canned pumpkin, until they are well blended.
6. Spread the pumpkin and squash on to your crust.
7. Add crumbled goat cheese and chopped prosciutto.
8. Sprinkle finely ground honey roasted pecans to the top.
9. Bake for about 13 minutes.

My husband is not a fan of butternut squash, and he even went back for seconds on this pizza. We will definitely be making this again.