My, how things change.
Growing up and adulting can be tough, but there are perks — like eating amazing food. Those small joys become especially important when I travel. On trips I often find myself caught between who I used to be and who I am now, between old wants and new priorities. It’s funny how that plays out.
I remember being ten and thinking a boyfriend would be handy just so we could awkwardly slip our hands into each other’s back jean pockets. Looking back, what a strange, uncomfortable idea that was. I used to watch cool couples stroll through the mall or an amusement park, hands in back pockets, and feel wistful. Thankfully that phase passed. Some trends are worth keeping — hello, flare jeans — but please, no return to the back-pocket thing. The modern equivalent is probably an app, a plugin or a phone photo gone wrong.
On vacation back then, daydreaming was my main activity. I read Sweet Valley High after graduating from Babysitter’s Club and Goosebumps, wrote stories, made up songs, and longed to be old enough for the “fun” things I imagined adults did — like going to shady clubs I would never set foot in now. Parents are a lot smarter than they seemed.
My siblings and cousins begged to go to the boardwalk at night, but our parents always said no — fearful of funnel cake overdoses, glow necklaces gone awry, or worse. We invented silly games like “green scum” (named simply because we were chewing green gum) and played highly energetic rounds of tag after showers while wearing clean clothes, which delighted our parents. Back then I mostly cared about a plate of fried clams. Now, vacations are all about food.
These days, a trip is a perfect excuse to explore unfamiliar restaurants recommended by friends or internet strangers. It doesn’t matter if you order every dessert and take only a bite of each — you have to taste it all because you might not be back soon. That’s my philosophy, at least.
That’s exactly what happened last week — well, minus the dessert binge. I had a pizza topped with roasted squash, a hint of nutmeg and an incredible sage pesto. Sage pesto! If you’ve followed me for a while you know I developed a serious love for sage last year, so when I returned home I couldn’t wait to recreate this pizza. Within an hour I was in the kitchen. The flavors are extraordinary — truly a harvest pizza, an autumn plate in pizza form. Even if the season is only just beginning, I had to share it so you can make it again and again.
Butternut Squash, Sage Pesto and Prosciutto Pizza
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Ingredients
- 1 batch of your favorite pizza dough
- 2/3 cup fresh sage leaves, torn
- 2 tablespoons toasted pine nuts
- 2-3 tablespoons olive oil
- 2 teaspoons finely grated parmesan cheese
- 1 1/2 cups tiny-cubed butternut squash
- 1 1/2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/2 red onion, thinly sliced
- 6 thin slices prosciutto, torn
- 4 ounces parmesan cheese, freshly grated
- 8 ounces goat cheese, sliced and crumbled
Instructions
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Prepare pizza dough and let rise. (Use your preferred dough; I sometimes make a garlic bread crust and omit the garlic and herbs.)
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While the dough rises, make the sage pesto: combine sage, toasted pine nuts and finely grated parmesan in a food processor. Stream in olive oil until a pesto forms. Set aside.
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Heat a large skillet over medium heat and add 1 tablespoon butter. Add the butternut squash cubes, season with salt, pepper and nutmeg, and toss to coat. Cover and cook for about 10 minutes, stir, then cook another 5–10 minutes until softened but not mushy. Set aside. In the same skillet, add 1/2 tablespoon butter and the sliced onions with a pinch of salt. Cover and let caramelize for 15–20 minutes, stirring occasionally. If you like, crisp the prosciutto briefly in the skillet over low heat.
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Preheat oven to 375°F.
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Assemble the pizza: spread 2–3 tablespoons of pesto over the dough in a thin layer unless you love a strong sage flavor. Sprinkle half the grated parmesan, then arrange the butternut squash evenly. Add the caramelized onions, torn prosciutto pieces, and dollops of goat cheese. Finish with the remaining parmesan. Bake 25–30 minutes, then serve.
Notes
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I appreciate you so much!
And no, I will not stick my hands in your back pockets.