To say it’s been a pretty crazy fall for me is an understatement. Aside from my usual weekday grind of work, teaching/working out, blogging, reading for class, and spending time with Tim/friends, my weekends have been jam-packed full of activities.
- October 5th/6th: Shannon‘s fall friends dinner party + Boston Local Food Festival
- October 12th/13th: Erica and Chris visited from NYC, and we celebrated Slesh & Will at the party for the party!
- October 19th/20th: Nicole & Pete’s wedding, Greek dance, and Oaktoberfest 5k race
- October 26th/27th: Portsmouth for the weekend
- November 2nd/3rd: Gym friends fall fest
It’s all fun stuff, so I’m definitely not complaining. I’m lucky to have these types of things going on. I won’t lie though, I cannot tell you how excited I am to have a free weekend this weekend and the day off on Monday. The only thing I have on my plate is a lunch date with my friend Erin on Sunday. I’m just looking forward to using the time to relax and make plans spontaneously instead of having so many events on the calendar. It will be a nice break because after this weekend it just picks back up again. It’s kind of nuts!
If you are also having a relaxing and stay at home kind of weekend, I have a homemade pizza recipe to share with you guys. This is the harvest pizza that I served at the party I hosted for my gym friends last weekend. Tim also made it during a low-key Friday night couch night recently. It’s a great fall go to with lots of fun flavors, so I need to share it before fall disappears on us!
Fall Harvest Pizza
- Pizza crust of choice
- 1 acorn squash – peeled, seeded, cubed
- 1/2 red onion, sliced
- 1 apple
- 1 cup shredded white Cheddar cheese
- 1 cup crumbled Gorgonzola cheese
- Handful or two of arugula
- Extra virgin olive oil
- Heat oven to 350 degrees. In a baking pan, toss the cubes of acorn squat with a small amount of oil. Roast about 45 minutes or until tender and slightly caramelized.
- Meanwhile, in a ten-inch skillet, heat a small amount of oil over medium heat. Add the onion and cook until caramelized, then set aside.
- Remove the squash from the oven, and increase oven temperature to 400 degrees. Mash the squash with a fork and then set aside.
- Lightly flour a pizza stone or a cookie sheet, and press the pizza crust down. Bake for five minutes.
- Core and slice apple, then set aside.
- Top the partially baked crust with mashed squash, Cheddar cheese, the apple, onion, and Gorgonzola cheese.
- Bake about 15 to 20 minutes longer, or until crust is golden brown. Cool 10 minutes.
- Top pizza with arugula, then serve and enjoy!
For all you squash lovers out there, I don’t think this recipe will disappoint!
Has your fall been relaxing or chock full of things to do? What’s your favorite fall pizza?