Reviewed: Feb. 24, 2008

My husband was amazed by the idea of this recipe, after he tried the first bite, he was sold. This is a unique and tasty combo - we LOVE it!

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Reviewer:

triciaullrich

Reviewed: Feb. 14, 2008

Amazing! I think next time i will try some balsamic vin with my onions.

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Reviewer:

sunny5872

Reviewed: Feb. 11, 2008

I also added some balsamic vinegar to the squash and onions and used a Boboli crust. Very tasty but there was way too much squash to fit on the crust and it did keep falling off. Maybe turning the squash into a puree/sauce would work better.

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Reviewer:

BUZZFEVER

Reviewed: Feb. 4, 2008

This is a good basic recipe but when I made it I added a lot more to it. I'm a big fan of vegetarian pizza's so I added spinach, roasted red peppers, and sundried tomatoes and some fete cheese. Also, pizza dough is not always available so the second time I made it I used Greek style pitas without the pockets and cooked it for less time. But they are not always an option, so you could also use prebaked pizza doughs as well.

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Reviewer:

Kimmi

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada

Living In: Peterborough, Ontario, Canada

Reviewed: Feb. 3, 2008

Thought this recipe was fantastic! Following other users' suggestions, I added thinly sliced zucchini and cherry tomatoes plus a dash of balsamic vinegar to the roasted vegetables; and I used goat cheese instead of parmesan. WOW! What a flavor combination. Something about the sweetness of the roast vegetables with the salty of the pizza crust with the gooey cheesiness of the goat cheese. A definite keeper! Oh, and the 4 minute boil of the butternut squash worked perfectly.

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Reviewer:

SUPERLB78

Cooking Level: Intermediate

Home Town: Sunland, California, USA

Living In: Los Angeles, California, USA

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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Reviewer:

Brian J.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Aurora, Colorado, USA

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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Reviewer:

Janelle

Cooking Level: Beginning

Living In: Holland, Ohio, USA

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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Reviewer:

LINDAANA

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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Reviewer:

Sarah

Cooking Level: Expert

Home Town: Jackson Hole, Wyoming, USA

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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