Gluten-Free Butternut Pizza and Butternut Pie

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I love butternut! To celebrate that, I will be posting not just one, but two butternut recipes today! One savory, one sweet.

Do you remember a few weeks ago when I wrote about my new favorite farm, The Pickery? Well click the link to check it out in case you missed it. After my friend Heather and I had our epic journey to the farm and Heather picked a butternut squash with her own hands, we set a date to make dinner. I do have to say, biking over and being in the kitchen with her made me nostalgic and missing having roommates. I was transported back to the days when she’d stand in the doorway while I cooked, watching and asking me questions. A little foreign to me, as I am usually a loner creative. It stretched my comfort zones, and I realize I miss it. I miss having company at home, while I am making something new.

Anyways we decided on making pizza. I have a thing for making pizzas. I think I have posted at least 8 different pizzas here on this website, including one with butternut squash already, but we tweaked/improved it. Not to forget that I want a VW food bus, that serves pizza and pies. We worked for at least an hour on this pizza. It was a bit labor intensive, but worth the sweat. If I were to do this again my suggestion would be: boil and puree butternut squash on my food prep day (Sunday) or make and freeze up some pizza crust ahead of time.

In the end we were all VERY happy with our result and Heather and I had the satisfaction of eating something we had foraged ourselves.

11898647_10101058114362603_4134908795008882560_nButternut Pizza

Crust:

  • 2 cups butternut puree
  • 1 cup tapioca flour
  • 1 tbsp coconut flour
  • 1 local, pasture-raised eggs
  • 1 tsp sea salt
  • A little sriracha seasoning

Topping:

  • 1 local, farm-fresh apple
  • ½ lb. sausage (ours actually came from one of her brother’s pigs)
  • 3 slices bacon
  • ¼ red onion, thinly sliced
  • Shredded mozzarella cheese
  • 1 tsp coconut sugar
  • Splash of lemon juice
  • 1 cup tomato sauce
  • 1 tsp garlic

Let’s Make it Happen: For this crust. Cut the squash in slices (I recommend starting at the neck, since the bottom bulb has all the seeds and is a pain in the ass to cut). Cut off the skin. Cut into smaller chunks. They don’t have to be perfect, as they are just going in a food processor. Although, I’d recommend cutting them smaller, so it will take less time to boil than huge pieces. Boil in water until they are tender to touch with a fork. Strain.

Place in a food processor with the remaining ingredients. Add more flour if it is too thin. Smooth onto a large greased rectangular pan. Bake at 415 until it starts to brown. Allow to broil for a few minutes.

While it is cooking, brown the sausage. Crisp bacon. Slice apples. Toss with a little lemon juice, coconut sugar, and a tiny bit more sriracha seasoning.

Assemble: Tomato sauce, apples, onions, garlic, sausage, bacon, and cheese. Bake again at 400 until the cheese has melted. Slice and serve!!!

Gluten-Free Butternut Pie

Alright now for a sweet recipe. And I did not even realize that I planned to do a pizza and pie recipe, which is the food bus I mentioned above. Awesome!

You can make a lot with butternut. With puree I made: pizza, waffles, pie and bread. Pretty productive, right?

I am going to make a confession, in risk of being ridiculed: I do not like pumpkin pie. Actually, I don’t really like pumpkin at all. Sorry L

Anyways, my boyfriend and I were having a date night dinner-in with Brussels sprouts and pancetta. When I mentioned dessert, he threw out a pie suggestion. I eagerly grabbed it, since I’ve already mentioned my obsession with making pies.

11899875_416912621852701_534501590588079242_nHere is the Tasty Result:

Crust:

  • 1 cup pecans
  • ¼ cup melted Kerry Gold butter or coconut oil
  • 1/3 cup local honey

Butternut Filling

  • 2 cups butternut puree
  • 2 local, pasture-raised eggs
  • 1/3 cup coconut milk
  • 3/4 cup sunbutter
  • ¼ cup flaxmeal
  • ½ tsp apple cider vinegar
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 cup coconut sugar

Let’s Make it Happen: Pulse the crust ingredients. Pat into a pie pan. Bake at 350 until it starts to golden.

Whisk all the filing ingredients.

Pour into the pie pan. Continue to bake for another hour, until no longer jiggle and a knife comes out of the center clean.

Allow 2 hours to set up.

Slice and enjoy!

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4 thoughts on “Gluten-Free Butternut Pizza and Butternut Pie

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