Pumpkin Pizza

| 11/12/2013 10:12:00 AM

Erin SheehanGrowing large amounts of pumpkin and winter squash is one strategy we use to keep our garden harvest going long into winter. We can and freeze most of our garden vegetables. But at some point the chest freezer and the freezer in the house are stuffed. The beauty of winter squash is that it stores unfrozen, uncanned, without processing, for many months. It doesn’t hurt that we both love the taste and it is full of vitamins – the perfect winter food, we think.

Neck pumpkin harvest

We harvested over 150 pounds of neck pumpkins in the past month.

We can’t squeeze another thing in our freezer space, so we’re pretty much eating pumpkin or squash every night of the week to use up the ones that either have small spots or aren’t super-ripe. We know that those won’t last as long as the others and don’t want to risk losing them to rot.

Saturday is pizza night at our house. I’ve been experimenting with pumpkin pizza the past few weeks. I have tried two different white pizzas. They used combinations of sage, caramelized onions, and parmesan or mozzarella cheese with roasted cubes of squash. Jim wasn’t a huge fan of either. But last weekend I made up a recipe that was a huge hit. It was very simple, too!