Butternut Squash and Ricotta Pizza

Start by peeling the pesky little squashes. Be careful not to hold them much after they've been peeled -- the juice will make your hands feel funny. Dig out the seeds and then chop into medium pieces.

Put the pieces in a roasting pan and drizzle with a bit of olive oil and salt. Roast @ 400 degrees for about 20 minutes (stirring once or twice).

The squash will get nice and mushy. Perfect.

Now, hopefully in the meantime you've been making your favorite pizza crust. Tim likes this recipe. He gets it all stretched out in the pan and bakes it until golden on top.

Then you assemble your toppings (shredded mozzarella, dollops of ricotta, sumptuous squash, and we like a mixture of spaghetti sauce (Hunts) and tomato paste (to thicken it up)). Put it all on there and bake for about 10 more minutes. Enjoy. With friends.

Sorry about the picture quality -- I'm trying to learn how to shoot a bit more manually. I was messing with the shutter speed to avoid using the flash in low light. Well....I'm still learning.