Krista McGuire

Writing all my recipes on bellinistoblooms.com makes me realize my eating patterns, and this morning I am realizing that I cook with/eat a lot of butternut squash! Sorry not sorry? It’s so good! and in my opinion can be paired with so many different dishes. I finally tried making Vegan pizza, and this recipe is definitely one I will continue to make over and over again. And I definitely do not feel guilty after eating it (ie no dairy or meat! duh!)

Ingredients – For The Sauce

-3 Cups butternut squash, cubed

-3 cloves garlic, whole, skin removed

-2 Tablespoons oil, divided

-Salt and pepper

-1 Tablespoon maple syrup

Ingredients – For The Pizza

-1.5 Cups broccolini, chopped, large stems removed — or if the grocery store does not have broccolini you just use spinach instead —

-1/2 of 1 red or white onion — Sean does not like red so we always eat white! —

-1/2 Cup chickpeas, rinsed and thoroughly dried

-Salt and pepper

-1 teaspoon oregano

-6 oz store bought pizza dough

-1 Cup butternut squash sauce — recipe above —

-1/2 Cup Vegan parmesan or mozzarella —I did not use any cheese this time because I accidentally bought diary cheese! It was in the section with all of the tofu and non diary cream cheeses, etc so I figured it was safe! Dumb move by me not taking my own advice … ALWAYS READ THE LABELS —

Directions:

-Preheat oven to 400 degrees fahrenheit, and position rack in the middle of the oven

-Add cubed butternut squash and peeled garlic cloves to baking sheet and drizzle with 1 Tablespoon oil and a pinch of salt and pepper. Toss to combine

-Bake 15 – 20 minutes, or until all squash is fork tender

-Transfer cooked squash and garlic to your food processor with remaining 1 Tablespoon oil and maple syrup. Puree until creamy and smooth. Add more oil or a touch of water if it’s too thick. The consistency should be spreadable and not liquid-y. Set aside

-Heat a large skillet over medium heat. Once hot, add 1 teaspoon oil, broccolini (or spinach), onion, chickpeas, salt and pepper, and oregano. Saute 2 – 3 minutes, stirring frequently. Set aside

-Increase oven heat to 425

-Roll out pizza dough (if required) into an even circle and transfer to a parchment lined round baking sheet — I will try to buy dough next time! —

-Top with desired amount of sauce and saute mixture. Sprinkle on a bit more oregano and Vegan cheese

-Transfer pizza to oven. Bake 13 – 18 minutes, or until crust edges are golden brown

-Slice and serve

-Optional serving toppings: Vegan cheese, oregano, red pepper flakes

XOXO

^I am obsessing over these containers Sean got me for oats, nutritional yeast, etc. Items that I keep in the cabinet that end up making a mess! These make life, and cooking, so much easier. They even have a cute little Tablespoon attached to them ❤  I highly reccomend using these

I also wanted to share a Vegan restaurant with you that we fell in love with! We spent a Saturday shopping in Providence and did not eat a thing all day (so unlike us…or at least me). I used my VegMan app (which is free and uses your location to give you a list of Vegetarian/Vegan friendly places close to you. another app you HAVE to have) and found The Grange in Providence.

Sean got the Vegan pad thai, and I got some sort of seitan dish that was to die for (I now am remembering that I need to make that at home). The wine and beer we chose were both organic, and I’m fairly certain Vegan as well.

It is very rare for us to find Vegan desserts so I don’t blame him for trying one of theirs! I actually hate chocolate and sweets …. and honestly, I’m thankful for that!

I can’t wait to go back here!

❤