Squash may not be the first topping you think of for a pizza, but this butternut squash, ricotta and fried sage pie is not only delicious, it’s also a great addition to any holiday meal.
We’ve swapped the usual tomato sauce base for this recipe, opting instead for a surprising yet satisfying homemade butternut squash purée. Slightly sweet and nutty in flavour, the squash also adds a visually appealing pop of orange colour. While available year-round, butternut squash is in peak season during the fall and winter months, just in time for year-end festivities.
Topping this pizza is whipped ricotta with black pepper and salt, plus fresh mozzarella for an appealing blend of salty and creamy to play against the nutty and sweet squash. And for a finishing touch, we also added fried sage – the herb crisps up nicely in hot oil, infusing aromatic hints of pepper and mint to each slice.
When you’re in the mood for a lighter pie that’s still decidedly decadent, this butternut squash, ricotta and fried sage pizza is where it’s at.
