The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 19, 2008
This was ok. I didn't feel that there was a lot of flavor do the topping, but it wasn't bad.
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Photo by Brian J.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 9, 2008
I made this last night and it turned out great. I had a hard time getting the squash peeled, so I ended up microwaving it for about 8 mins. Then let it cool and peeled it. I also used whole wheat pita bread instead of the dough. And I used left over seasoned olive oil (the sort used for dipping bread in) instead of plain. It added a wonderful flavor. I also added some shredded mozzarella. This is a great recipe to customize to your own taste.
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Cooking Level: Beginning

Home Town: Northwood, Ohio, USA
Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 12, 2007
SOOO good. I sometimes worry when things look to simple that they'll turn out bland but WOW, this was fantastic. We used red onion and it turned out GREAT. We also added some cooked chicken on top to add some protein. Didnt need it, but it was a nice touch.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 7, 2007
This was a very good recipe. I did follow some of the previous viewers suggestions and added garlic on the crust, balsamic vinegar and asparagus to the roasting vegetables, used feta cheese, and cooked the crust slightly before adding the vegetables. It was very good, but I should have added more vinegar, and I found that the vegetables did not stick to the crust. Next time I will cook the crust and vegetables together to see if they adhere better to each other. Thanks for the recipe.
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Cooking Level: Expert

Home Town: Jackson Hole, Wyoming, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 7, 2007
Tastes good. I felt like it needed some acidity to it, so we poured balsamic vinegar on our plates and dipped it in it. That improved the flavor. I think I used too much squash though because it was a bit overpowering. I will probably make it again if I happen to have all the ingredients on hand.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 4, 2007
This was amazing! Based on other reviews, I did make some changes. I carmelized the onions instead of roasting them with the squash and I put the parmesan cheese on the pizzas when cooking them. I used "Jay's Signature Pizza Crust" recipe for the dough. I will definitely be making these again.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2007
this was tasty. i used a red onion and an acorn squash. i also added garlic and feta cheese. i will make this again but i will use a butternut to get the sweetness.
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DJ
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Vinings, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 15, 2007
This was awesome! I needed to cook something vegetarian-friendly for a dinner party and took a gamble on this. Even the meat-lovers of the group loved the contrast of the sweet squash and the onions. Will definitely keep this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 11, 2007
An unexpected surprise! The sweet squash goes great with the pungent parmesan. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 3, 2007
This was SO good, and very 'gourmet'! My husband and I both thought it was a great change of pace for a pizza, and very seasonal. I was very impressed with this! I did follow the advice of others and add a splash of basalmic vinegar during roasting. I used the 'crazy pizza crust' recipe listed here which produced a great thin crust that complimented this recipe perfectly.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 19, 2007
This has turned into one of my top go-to recipes! I made a few changes for ease - I just make one big pizza and then cut it into squares. I microwave the grated squash for 5 minutes before adding it to a saute pan with carmelized red onions (instead of white) and the rosemary. Delicious!
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Cooking Level: Expert

Home Town: Grand Island, Nebraska, USA
Living In: Leawood, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 8, 2007
There is quite a bit of work involved here, but the end result is terrific.
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Cooking Level: Beginning

Home Town: Pineville, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 13, 2007
I added mushrooms and garlic. Yummy!
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Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 5, 2007
Surprisingly simple. Turned out very well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 21, 2007
What a find! I used an oat bran pita bread instead of the pizza dough and pre-cooked/mashed squash in place of the sliced squash. Once they came out of the oven, we topped with more diced veggies. Excellent springboard for creative lunches!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 9, 2007
Wow, I was so surprised by this recipe. It came out awesome, and I don't normally like Butternut Squash at ALL. This recipe can even be enjoyed cold. It's sweet, fragrant, and so good for you. I used only a small amount of cheese (Monteray Jack & Parmasean). I also carmelized the onions instead of putting them in the oven with the squash. It was someones GREAT suggestion that the butternut squash be boiled on the stove for 4 minutes in order to aid in peeling. Thanx!
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Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA
Living In: East Greenbush, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 31, 2006
easy to make and very delicious. I used dried rosemary because I didn't have any fresh and it was stil great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 2, 2006
This is a great recipe! Here is how my boyfriend and I spiced this up a bit. Add Olive Oil and chopped garlic to the crust (we used a already made pizza crust. Then top with the squash and onions. Before putting on the Parmesan, top with shredded mozzarella. Bake the same way as the recipe. Mmmm....it's so good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 28, 2006
Made this today and it was really great! Gave it 4 stars because I think it tasted better with some spicy marinara dip to give it some sauce, and added some feta.. also I would suggest cooking the dough until it was golden and then adding the toppings, perhaps putting it back in for a few minutes to warm and melt the cheese.. It still tasted good, but the dough wasn't cooked all the way and the onions and squash were going to get burnt if I didn't take it out. (It might just of been the dough I used, though)
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Cooking Level: Expert

Living In: North Kingsville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 13, 2006
Excellent! I also used a dash of cayenne to the squash, which was great. I added a little turkey bacon and it was a nice, but I would suggest not to put too much or it overpowers the squash. Feta was key also. This night turned into a pizza making party and we made all different kinds, tons of fun!
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