I spotted this recipe in Real Simple magazine a couple of months ago. I was flipping through magazine while sitting in the salon getting ready for a beautiful wedding (want see some of Melissa and Toby's amazing photos?). I forgot all about this recipe until I saw butternut squash for $0.39/Lb, and it flashed into my mind. A quick google search and I was ready to make it. I altered it slightly my omitting the pine nuts from the original recipe and adding mushrooms.
We really enjoyed it as a unique savoury alternative to having bruschetta or the like as a side dish. (I don't have a photo because it was too dark to take a decent one last night, and Josh took the leftovers to work before I got a chance to take a shot this morning.)
1lb butternut squash, sliced 1/4 inch thick
1/2 red onion, thinly sliced
6 white mushrooms, sliced
1 Tblsp fresh thyme leaves
2 Tblsp olive oil
1/2 tsp salt
1/4 tsp pepper
Grated cheddar cheese
In a large bowl, toss the squash, onion, mushrooms, thyme, oil, salt, and pepper. Scatter over the stretched dough and sprinkle with the cheese. Bake at 425` for 20 to 25 minutes, or until golden brown and crisp.
(Photo from Real Simple. Just imagine some mushrooms on there!)
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