Guest Post: Be Fit Be Full

Looking for the Amazing Grass Giveaway? Enter here by Thursday night!

 

Hi y’all! This is Meg from Be Fit. Be Full, and I am very excited to be doing a guest post for Allison! I love how her blog not only focuses on eating healthy, but also focuses on helping the environment.

Like Allison, I also try to do my best to have a positive impact on the environment, and one of the ways I do so is by eating mostly locally produced organic foods. Once a week I receive an organic produce delivery and it has been a great investment!

As many of you know, squash is abundant in the fall, so I’ve been receiving a ton of acorn squash lately. I’ve gotten a little tired of stuffing it with rice or couscous, or sprinkling brown sugar and cinnamon on top, so I came up with a new recipe!

Acorn Squash Pizza!

This was absolutely delicious! You have got to try this!

Here are the ingredients:

· 1 small acorn squash

· 5 shallots

· 3 gloves of garlic

· 2 tbsp olive oil

· Flour

· ¾ cup Manchego cheese

· ¼ cup 6 cheese Italian blend

· Whole wheat pizza dough (feel free to make your own!)

And here’s the step by step process.

I took one acorn squash and cut it in half.

 

 

Then I removed the seeds, placed it skin side down in a baking dish, and baked it for 1 hour on 400.

 

 

Once the squash was cooked, I removed it from the oven and let it cool while I completed the rest of my prep.

Next up I chopped the 5 shallots and 3 gloves of garlic and sautéed them in 1 tbsp of olive oil over medium heat.

 

I stirred them occasionally let them cook for 15-20 minutes until they were caramelized.

At this point the squash was cool enough to handle, so I remove the skin and cut it into cubes.

 

 

And then it was time to roll out the pizza dough! My most favorite step

I spread some flour on my kitchen counter because that’s the only room I have to roll pizza dough!

 

I rolled the dough out nice and flat, moved it to a cookie sheet, and used the Misto (love this!) to spray 1 tbsp olive oil in the dough.

 

 

Then I spread the caramelized shallots on top.

 

 

Followed by the acorn squash, Manchego, and Italian cheese blend.

 

 

Next I slid the pizza onto a pre-heated pizza stone.

 

And baked it for 20 minutes at 350, until the cheese was nice and melted.

The aroma coming out of the oven was heaven!

 

 

And as soon as I took a bite it was a little taste of heaven!

 

I wanted to add some greens to the meal, so I served the pizza with a simple side salad of arugula, cucumbers and radish. I dressed the salad with a drizzle of olive oil and balsamic vinegar.

 

 

So if like me, you love squash and you love pizza, I highly recommend this recipe!

Enjoy! Thanks for reading and thanks Allison for letting me do the guest post!

 

Thanks Meg! This sounds delicious!

If you enjoyed this post, make sure you subscribe for updates!

Tagged as: guest post, recipes