RECIPE
Midweek Spicy honey glazed butternut squash, prosciutto, balsamic onion pizza
Ready in 30 Minutes
Makes 2 pies
Ingredients
2 pack frozen organic pizza crust ( I got mine from Trader Joe’s)
2 tablespoons EVOO
1butternut squash
2 teaspoons honey
1 drop sage eo
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper use to your taste
2 pinches crushed red pepper flakes
2 tablespoons unsalted butter
2 large shallots, thinly sliced
balsamic vinegar
Fresh mozzarella
3 ounces sliced prosciutto, torn
balsamic glaze
Tips
You can definitely bake your own crust but this is an easy midweek meal
Preparation
Pre-heat oven to 425° F. On a baking sheet, toss together the olive oil, butternut squash, honey, cinnamon, cayenne, and a pinch each of crushed red pepper flakes, salt, and pepper. Roast for 15-20 minutes, until the squash is just tender and remove from oven. Add 1 drop of sage vitality oil to the squash and toss. Increase the heat to whatever the directions on the package say.
Meanwhile, caramelize the onions. Melt the butter in a large skillet (cast iron is best) on medium-high heat. Add the shallots t and cook approx 3 minutes, until softened. Add balsamic vinegar, season with salt and pepper and continue cooking another 5 minutes, until the vinegar has mostly evaporated and until the onions are golden and caramelized. Add a pinch of crushed red pepper, cook another minute. Remove from the heat.
To assemble. Drizzle the dough lightly with olive oil. Top with the onions, you may not need them all. Add the cheese, then the prosciutto. Arrange the butternut squash on top.
Slide into the oven and bake until the crust is golden and the cheese has melted. Once removed drizzle with balsamic glaze. ENJOY!
RECIPE
Risotto cu funghi
Serves 6 people
Tips
I always recommend tasting as you go. Don’t be too stuck on the timing of everything. Everyone’s stoves and tools are different so timing can change.
Ingredients
6 Cups miso broth
3 Tablespoons Olive Oil, divided
2lb mixed mushrooms
¼ Large onion or 2 Shallots
3 Large cloves garlic
1 ½ Cups Arborio rice
½ Cup Dry white wine or rose
Salt & Pepper to taste
4 Tablespoons butter
â…“ Cup Grated Parmigiano
Preparation
In a Saucepan warm the broth. I took 6 cups of water and add the miso paste to it, just follow the directions on the label.
Warm 2 tablespoons olive oil in a large saucepan over medium-high. Add sliced mushrooms in and cook until soft. Remove mushrooms and their liquid and set aside.
In the same skillet add 1 tablespoon of OO, stir in onion and garlic ( or shallots if using instead) cook about 1 min until no longer see through. Add Rice, stirring to coat in oil. Cook till it has taken a pale golden color. Add ½ Cup of broth at a time, stir constantly until rice absorbs liquid and then add the next ½ cup and follow the same step till you’ve added all the broth. Rice will be al dente. Timing depends but took me about ½ hr.
