We loved making this pizza with acorn squash. But you can also use butternut, pumpkin or your favorite summer squash.

First, remove the tough outer skin of the squash with a knife or peeler. Using a mandolin, cut your squash into paper thin slices. Add slices of your favorite blue goat cheese. We used Humbolt Fog. It's light creamy texture with the ribbon of blue added the perfect amount of tang. Finish with a drizzle of olive oil and scattered pepitas (pumpkin seeds.)

Pop in the oven on the middle rack for 10-12 minutes or until the squash is tender.

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