Food, glorious food!

I need to sit down and write out the recipes you so kindly requested. We don't use recipes often so when one asks, the question is answered often with a blank stare and an "ummmmm....."

But here is a recipe that we tried this past weekend:

{and just in case one side of the pizza didn't fare, the other side was topped with mozzerella, tomatoes, red onions, and basil}

Roasted Acorn Squash and Gorgonzola Pizza

1 (1- pound) acorn squash

2 tablespoons maple syrup

1 tablespoon olive oil

1 teaspoon red pepper flakes

1/4 teaspoon salt, plus

1/4 teaspoon 1/4 teaspoon freshly ground black pepper,

1/4 teaspoon 1 pound pizza dough

1 cup shredded whole milk mozzarella

1/2 cup crumbled Gorgonzola

1 cup arugula

Preheat the oven to 375 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.

Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.

Our review:

We LOVED the squash. I would recommend trying just the squash if you're a gourd lover. The pizza was good. Different. I would use less Gorgonzola next time. Leftovers, straight from the fridge=delicious! If you don't like blue cheese, this one is not for you.

And for dessert: Graham crackers, melty warm chocolate chips, whip cream, and raspberries.