Butternut Squash Pizza

PIzza without tomato sauce! I found this great recipe for Butternut Squash Pizza Sauce. I have not eaten tomatoes all summer. It was a bummer. Fall is here, and it's time for squash. I came across this recipe on wikia.com and modified it a bit

Ingredients for the Sauce

• 1 butternut squash
• 2 cloves garlic
• 1 dash salt
• 1 dash black pepper
• Veggie Stock
• chopped herb such as basil, riosemary, sage

1. Peel and cut squash into small cubes. place in a pot with garlic cloves, cover withwater or veg broth.
2. Bring to a boil and simmer until squash is extremely tender. drain liquid (reserve about ¼ to ½ cup.) **I used a pressure cooker for this step. Same ingredients, less broth, you don't cover the squash with liquid when you use a pressure cooker.**
3. Process squash in food processor / hand blender while adding a little bit of the liquid. Note: don't be too generous with the liquid. if your sauce is too runny, you will end up with a soggy pizza.
4. Add salt and pepper to taste
5. Add chopped herbs. Options: basil, sage, thyme, parsley, sage, thyme, rosemary. This is an important step. It will be the foundation of your pizza. It will determine what kind of cheese goes best. What type of wine to pair with it. What toppings will go on.ENDLESS POSSIBILITIES!!!!!!!!

3 minute Pressure Cooker Chili

Ingredients

1T olive oil
1 butternut squash
1 yellow, 1 red bell pepper chopped
1 can of organic black beans w/ some liquid reserve
1/2 cup of organic soyrizo (optional)
1T fresh grated ginger
1 T ground coriander
1 T Cumin
Red Cayenne pepper or chipotle pepper, to your liking start with 1 teaspoon
1/4 cup of stock, or water
1/4 cup of sauce(I used home made pepper sauce, you can use tomato sauce)
2 portabella mushroom caps
Sea Salt
Black Pepper





Add oil and ginger in pan and turn the heat up to high, toss in the squash, and peppers saute with a 2 pinches of sea salt and as much fresh ground black pepper as you like. Saute for 1-2 minutes. Add the rest of the ingredients, giving a stir after each addition. Make sure the mushrooms are last and go on top. Put the cover on the pressure cooker. Let the steam build. When it starts to "whistle," lower the heat to medium, enough to keep the pressure still steaming away, and set your timer for 3 minutes. When 3 minutes are up, take the pot off the heat and do a quick release, (Make sure you consult your cooker directions to know what the quick release is for your cooker) and let all the steam out. You can open the lid when the steam is out and have some piping HOT chili.