Well Dined


Butternut Squash, Caramelized Onion, and Goat Cheese – Three Ways

Well Dined | Buttery Pappardelle with Roasted Butternut Squash, Caramelized Onions, and Goat Cheese

So I got this combination of ingredients into my head and couldn't stop thinking about all the ways I could use them.  Pasta, pizza, tarts - the list goes on.  I decided to caramelize a big batch of onions, roast a big squash, and use them all week in a few different dishes.

Well Dined | Roasted Butternut Squash

First off, I peeled and cut up a large (4 lb) butternut squash and laid the cubes out on a baking sheet.  I drizzled them with olive oil and seasoned with salt, pepper, and a little nutmeg.  Then I roasted them at 400 degrees for 20-25 minutes.  I used some right away, and stored the rest in an airtight container in the fridge.

Well Dined | Caramelized Onions

For the onions, I bought one of those bags that has about 5 onions in it, sliced them all, and threw them in a large pan with olive oil.  After they turned translucent and soft, I turned the heat down from med-hi to med-lo and let them caramelize.  This will take anywhere from 20 minutes to 45 minutes.  About halfway through, I added a few sprigs of thyme.  Once they were really brown, I added a splash of sherry to de-glaze the pan and removed the thyme stems.  Again, I used some right away, and stored the rest in an airtight container in the fridge.


Spring Pizzas

I am one of those people that refuses to let go of a season, so I apologize if Spring drags on a bit for me here (especially since I am always late posting).  But we are still in the transition period from Spring to Summer, so it's not THAT bad (I hope).


Anyway, during one of my weekly lunches with Melissa from Smells Like Brownies, we decided to make a shaved asparagus pizza with some gorgeous purple asparagus that she got from a local farm (she talks about it here).


Isn't it beautiful? It turns out that this asparagus is super juicy, so it released a lot of liquid during cooking that we had to mop up with paper towels.  If you have some big, juicy stalks and want to make pizza, I recommend sauteing them a bit first or tossing with kosher salt and draining on paper towels for a bit to draw the moisture out.


Here is the beautiful whole wheat pizza dough that Melissa had ready to go when I got there.