We enjoyed a delicious autumn-inspired pizza made by our friends at Ulivo Pizza (an awesome local sourdough authentic Italian pizza truck) last weekend, and it was so good that I was inspired to immediately try my own version. I love how food and flavor can be so inspiring and the many ways that we can share with each other (in ways that just keep on giving). This, my friends, is how the sourdough sisterhood began.
And so I went to work, and this incredibly delicious sauce was born. It’s just the right amount of sweet with savory. It brings all the joy of the season into a delicious, autumn-inspired sauce that’s versatile too!
It’s great for pasta sauce and as ravioli stuffing (sourdough pasta recipe coming soon), as a sandwich spread, and even on your breakfast sourdough toast and eggs (I used it with goat cheese, prosciutto, and a fried egg and it was divine).
Oh, and no surprise, it’s incredible on sourdough pizza. I meant it. MUST TRY.
Not baking sourdough yet? Give my simple recipe a go.
Happy autumn, friends!
WHAT YOU NEED:
- 1 large or 2 small delicata squashes (you could swap in pumpkin, acorn, or butternuts too)
- 1 tablespoon avocado oil
- 2 teaspoons dried sage
- 2 teaspoons sea salt
- 3 tablespoons butter, melted
- 1 tablespoon + olive oil
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 2 tablespoons cream
- more sea salt to taste
WHAT YOU DO:
- Preheat oven to 400F and cut your squash down the middle lengthwise; remove seeds, drizzle avocado oil on inside, sprinkle with sea salt and sage, and spread around so it’s evenly coated. Flip face down on a baking sheet and bake for 15-20 minutes until skin is soft to the touch (longer for larger squashes).
- Remove and let cool just enough to handle; then combine with remaining ingredients (reserving extra salt to taste), and blend with an immersion blender or in your Vitamix or food processor processor. Use right away (at least lick your fingers because YUM. Or, store in a jar for up to 5 days, or freeze for a month.
- ENJOY! I currently love this most as pizza sauce atop my sourdough pizza crust (recipe in in my book!), topped with parmesan, red onion, prosciutto, goat cheese, a drizzle of honey, micro greens, and a pinch of flake sea salt. Snd we’ll try next as the filling for sourdough ravioli; stay tuned!
I’m still in awe of how versatile this sauce is. So far, I’ve eaten it on toast, as sourdough ravioli filling (along with goat cheese), and as the prefect autumn pizza sauce. And that’s just the beginning. If you make this, I’d love to hear what you use it for! Please share in comments. Keep the creativity coming!
Enjoy friends! Cheers to all the nourishing things! If you do enjoy this recipe, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
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