Day 188: Squash Pizza ♥

St Louis is one grand sports town for fans, owners and players alike. We love our Rams and we love our Blues. But more than anything, we love our Cardinals and the tradition of redbird baseball.

(This is a food post, promise! Read on!)

Tonight, the Cardinals played the Astros in Game 6 for the National League Championship title. We lost 5-1, making tonight's the last game of the season, the last game at forty-season Busch Stadium and the last game broadcast by signal-strong KMOX that made the Cardinals the hometown team in at least ten states. (This morning's paper says it well, the emotion, the pride, the disappointment.)

So the game was lost. It won't comfort the sports-only folks but foodies, know this: At least the pizza was good!

For the crust, I used a new Boboli product, a whole wheat thin-cardboard, I mean, thin-crust. (Next time I'll perfect the crust technique first tried here.) I also do NOT appreciate how Boboli is making it difficult to compare nutrition labels. The traditional crust is supposedly 8 servings, this crust is measured at 5. Bad Boboli, Bad Bad Boboli!)

The pizza base was cooked butternut squash which was very tasty on its own but especially topped with toasted walnuts, goat cheese, grated Swiss cheese and an inspired drizzle of honey. It also included smidgins of smoked salmon but these seemed gratuitous and unnecessary.

And the drink of the night was a birch juice from Russia, slightly sweetish and very refreshing -- and supposedly an arthritis- and MS-fighting elixir.

For the record, this is A Veggie Venture's official entry in the third Blog Party, an online food event this month with the theme of "Big Game Night". It's sponsored by Dispensing Happiness.

Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4

1 pizza crust

About 1 cup cooked and mashed butternut or other winter squash
About 1/4 cup toasted walnuts, in pieces
1/4 pound Swiss cheese, grated
Drizzle of honey

(Topping Only) Per Serving: 209 Cal (52% from Fat, 18% from Protein, 30% from Carb); 10 g Protein; 13 g Tot Fat; 5 g Sat Fat; 16 g Carb; 2 g Fiber; 246 mg Calcium; 1 mg Iron; 201 mg Sodium; 26 mg Cholesterol, Weight Watchers 5 points
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. AK...I feel your pain!

    I'm a Pittsburgh Pirates fan; we haven't had a winning season in over a decade!

    Your pizza sounds wonderful!

    Thanks for joining the party...

  2. So how is the thin whole wheat Boboli? Too much like cardboard, or does it have potential? I actually like thin crust best. It sounds like it might work for South Beach Dieters. I'll have to look for it.

  3. Where are the directions for this, please?

  4. Well, my goodness. It’s been 13 years and I’ve never noticed the missing instructions. Thank you for pointing that out! In that first year of A Veggie Venture, I was experimenting with a new vegetable recipe every day ... and needless to say, things were a little casual. I update dozens of recipes a year (in 2018, so far, I’ve updated 120 recipes here on A Veggie Venture and Kitchen Parade, but obviously haven’t gotten to this one!

    Here’s what I’d do, if I were remaking this today. Place the prepared crust on a baking sheet. (If using fresh pizza dough, rub baking sheet with a little oil and use your hands to spread the pizza dough across the baking sheet until thin.) Spread the cooked squash across the crust, in bits and pieces if it’s too thick to spread. Sprinkle with cheese, then the walnuts and drizzle with a little honey. Bake at 450F for 8-10 minutes.

    Thanks again for bringing this oversight to my attention! The pizza actually sounds quite good!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna