Recipe: Squash Pizza

Tonight, I posted a photo on Instagram of my dinner – a squash pizza. I got so many comments on Facebook and Twitter asking for a recipe. So, I decided to post it here on the ol’ blog. This is an adaptation of a pizza I had at a bridal shower a couple of weeks ago.

You should know, I don’t measure anything. So the quantities listed below are guestimates.


  • Butternut squash
  • Sea Salt
  • Pepper
  • Grapeseed oil (EVOO would work, too)
  • Your favorite pizza crust (I used a piece of Naan bread)
  • White onion
  • Fresh Garlic
  • Mozzarella cheese
  • Gorgonzola Cheese


  • Preheat oven to 400F.
  • Wash, peel and slice the squash (see note below). Line a baking sheet with foil and spray the foil with cooking spray (I use canola oil spray). Place sliced squash on pan. Drizzle or brush a little oil on the squash and sprinkle sea salt and pepper on top. Bake for about 15 minutes.
  • While the squash is baking, it’s time for onions and garlic. I caramelized the onions with some freshly pressed garlic and some grapeseed oil (see note below)
  • Once you remove the squash from the oven, increase the temperature to about 450F.
  • Prepare your favorite pizza crust (I went the easy route and used a piece of Naan bread). You could brush a little oil on it, but I found that there was enough oil from the squash and onions, so the extra wasn’t needed.
  • Top your crust with the squash, onions, a sprinkle of mozzarella and gorgonzola and bake for 5-6 minutes. (I used approx. 1/8 – 1/4 cup of each cheese)
  • Enjoy.


  • I live alone, so I make a lot of meals for one (or two if I want lunch the next day).
  • I halved the squash, peeled it and scooped out the seeds. I cut half of it up into cubes, blanched and froze the cubes for later use. The remaining half I sliced thin (about 1/4 to 1/2 inch thick) for this recipe. If you were making this for a family or some type of gathering, you might use the entire squash.
  • I caramelized three small onions along with about five garlic cloves. I only used a small amount for the pizza and have the rest for leftovers.

31 Day Vegetarian

In an effort to keep me more honest about what I’m shoving into my face, I decided that for all of January, I would become a vegetarian. I’ve flirted with the idea before, but could never get over the fact that to be a vegetarian, you can’t eat meat. Like, EVER. And, well, I love me some meat. I just don’t eat it very often. And, when I do eat meat, I make every attempt to ensure it comes from a good home (i.e. cage free/hormone free/antibiotic free/free roaming/grass-fed/etc). I don’t buy chicken or beef from the big companies you would typically associate with those foods, mostly because of how the animals are treated. Generally, when I buy beef, pork or chicken, I purchase it at a farmer’s market, Whole Foods or Outpost – places where I know where the meat came from. I wasn’t always like this, but then I started doing some research and of course, watching films like Food, Inc. solidified this choice for me.

So, here I am. Day #1 of vegetarianism. So far, so good. I almost screwed up, however, at 12:30 this morning while at a New Year’s party. There were bacon-wrapped water chestnuts as an hors d’ouvre and I had been eating them earlier in the night. Luckily, even a slightly intoxicated Amy was able to catch herself before eating it! I’ve been ok so far, but I’m sure that’s because I’m at home and I bought a bunch of vegetarian-friendly foods to aid in the transition to meat-free living.

Happy New Year!

For brunch, I had some leftovers from last night – crackers, beer bread and pizza dip.

For dinner, I had the veggie pizza you see below. MMMMMM (do you see a pattern here? Obviously, pizza is my weakness).

Day 1: Veggie pizza on Naan Bread

Day 1: Veggie pizza on Naan Bread by amykant

Here’s the recipe for my Veggie Pizza on Naan Bread:

  • Whole Wheat Naan bread, pitas, tortillas or pizza crust
  • Veggies
  • Tomato paste
  • Cheese (I used fresh mozzarella and a little bit of a cheddar jack blend)
Preheat the oven to 400F.
Place crust on pizza stone, cookie sheet or pizza pan. Put a couple of spoonfuls of tomato paste on the crust and spread around. Top with veggies. I used spinach, carrots, broccoli and tomatoes. Then I sliced up the fresh mozzarella (about 3 small balls) and placed on the pizza. I topped with a sprinkle of the shredded cheese blend and baked in the oven for 10-15min (until cheese begins to brown).
I’ve done so many variations on this in the past. One of my favorite veggie mixes to use is broccoli slaw. MMMMM.
I won’t be posting blogs every day with updates, but my plan is to tweet using the hashtag #31daysofveg and to post pictures daily to Flickr. I’ll do a wrap-up post each week here, but if you’re interested in my daily adventures with vegetarianism, you’ll wanna follow my Twitter feed and check up on Flickr.

Food Porn: Triple Berry Pie

It’s been awhile since I shared some food porn, but today’s food porn is quite magnificent (if I do say so myself).

Today I made a pie. From scratch. I even made the crust from scratch. I have mad skillz.

Notice the lattice crust? Oh yeah baby. I cannot wait to eat this pie later tonight with my sister (not the whole pie, but a good sized piece of it for sure).

How did I make the pie? Well, I searched the Internets for some recipes — which I sort of followed.


Oil Pie Crust from

  • 2 3/4 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil (I used 1/4 cup vegetable oil and 1/4 cup grapeseed oil)
  • 1/2 cup milk

Sift flour into bowl, add salt. Pour milk and oil into one measuring cup – do not stir – and add all at once to flour. Stir until mixed and separate into two flat balls. Refrigerate for 15-20 min. Roll out on lightly floured surface.


I took much liberty in following this recipe: Bridgid’s Blackberry Pie Recipe from

  • 2-3 cups fresh blackberries
  • 1 cup fresh blueberries
  • 1.5-2 cups fresh strawberries, sliced
  • 1 1/2 cups white sugar
  • 3/4 – 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 tablespoons butter melted

I put about 2 cups of blackberries, 1/4 cup blueberries and 1 cup strawberries and pureed them using the Magic Bullet. I added the puree to a saucepan with the melted butter. Then I added 1 cup of sugar, 1/2 cup flour and the salt to the pan. I let the sauce get to a slight boil and turned off the heat. In a separate bowl, I mixed the rest of the berries, sugar and flour. I slowly added the sauce mix to the bowl. Then I poured the mixture into the pie pan and baked for 55-60 minutes at 350F.

I ended up with extra filling, so I made some mini tarts:

I had a bit more of the filling left, so I stuck it in the freezer. You never know when you might need some pie filling. 😉

Obviously, I don’t like to measure when I cook. I’m more of a stream of consciousness cook/baker. I go with the flow and make modifications along the way. MMMMMmmmmMMMMM Can’t wait to eat it all!

Recipe: Buffalo Chicken Alfredo

Last night I made the most amazing meal. It wasn’t SUPER healthy, but it wasn’t SUPER unhealthy either.

To repeat this fabulous meal, this is what you’ll need:

Pasta, milk, cider vinegar, butter, chicken and the following Wildtree goodies: Buffalo Wing Marinade, Natural Grapeseed Oil and Alfredo Extraordinaire. (you can click on the links to view the products on my Wildtree site. For nutritional info, click the product profile card link on each page).

First thing’s first: Line a pan with foil.

Next, get your chicken marinating. I mixed about 1/2 cup of the cider vinegar with 1/4 cup of grapeseed oil and 1 TBSP of the Buffalo Wing Marinade. (I made a half recipe).

Mix it up good then add your chicken. Then put it aside for at least 20 min. For more flavor, prepare this the night before and let it marinade all night in the fridge.

Now you should start getting your water boiling for the pasta. Sorry, no photo because after I did the chicken, I forgot to take pics until the end. Deal.

At this point, stick the chicken in the oven at 400. I think I cooked them 15-20 min a side.

Once the water is boiling, add your pasta and cook according to the directions on the package. Then, get a little saucepan and prep the Alfredo. Depending on how many servings you need (or how thick you like the sauce), adjust the recipe on the package. Melt the butter, add milk and then add the mix, stirring until completely mixed and the sauce is full of creamy goodness.

Drain your pasta, throw it in a bowl, top with some alfredo and then… OMG add the chicken. It’ll look something like this and it will taste HEAVENLY.

Disclaimer: I am an Independent Representative for Wildtree. But I can assure you, even if I didn’t sell the stuff, I would be eating it all the time. I <3 my discount.