Roasted Acorn Squash and Gorgonzola Pizza

Roasted Acorn Squash and Gorgonzola Pizza

Total Time: 45 min

Prep: 15 min

Cook: 5 min

Yield:4 side dish servings

Level:Intermediate

Ingredients

1 (1- pound) acorn squash

2 tablespoons maple syrup

1 tablespoon olive oil

1 teaspoon red pepper flakes

1/4 teaspoon salt, plus 1/4 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

1 package fresh tortillas

1 cup shredded whole milk mozzarella

1/2 cup crumbled Gorgonzola

1 cup arugula

Directions:

Preheat the oven to 375 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds. 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.

Keep the temperature on the oven at 375 degrees F. Place 1-2 tortillas on a piece of parchment paper to a 13-inch diameter. Sprinkle the mozzarella cheese and the Gorgonzola on the tortilla. Bake in the oven until golden and cooked through, about 3 to 5  minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.

Recipe courtesy of Giada De Laurentiis- Original recipe done on a pizza dough.