Ok so do y'all remember the EPIC FAIL butternut squash with orzo, chicken, and bacon? Since I can tell you don't remember let's recap a little bit ago I was feeling especially fall-ish and what should happen to pop-up in my google reader, but a fantastic sounding recipe for orzo with butternut squash sauce, bacon, chicken, and parmesan. It sounded awesome; I was stoked. So I followed the recipe and it was terrible. The whole thing was cold and mushy and tasted overwhelmingly like mushy bacon. Blech!
However, the squash sauce itself was pretty darn good and I figured I could find a way to make it into soup later in the week. Then a better idea. On Tastespotting, a recipe for Winter Squash Calzones. I had to alter the recipe a little to use what I already had, but it was totally awesome.
Original Recipe Here
Dough (I used Publix Pizza dough made fresh in the bakery, it's awesomeness)
1/2 medium butternut squash
1 medium onion, peeled and chopped
1 clove garlic, peeled and minced
1 cup shredded mozzarella or ricotta
¾ cup chevre, or parmesan, or crumbled feta or another pungent cheese
about ½ tsp. each salt and pepper
tomato sauce for serving, if desired
I had previously roasted and pureed my squash onion and garlic (see previous epic fail recipe explanation). But if you're starting from scratch,
- Preheat your oven to 450 degrees.
- Cut the squash in half lengthwise. Scoop out the the seeds and rub squash with a little olive oil. Cut Onion in half and rub with olive oil. Roast squash, onions and garlic on a cookie sheet cut sides down. Bake until vegetables are soft and easily pierced through. Squash will generally take about an our onion and garlic will likely be done sooner.
- When squash is cool enough to handle, scoop flesh into a larger bowl. (At this point I pureed all the veggies in the food processor). Chop onions and garlic and mix thoroughly with squash to combine. Mix in cheese, (I used mozzarella and goat cheese.)
- Divide dough into four pieces. Press or roll each pieve of dough to desired size (about a quarter inch think). place half to three-quarters cup in on one half of the dough. Fold dough over and press to seal (I used a fork). - Use a fork (the one you used to close the dough will do) to poke the surface of the calzones.
- Place calzones on a greased or nonstick cookie sheet. Bake for 15-20 minutes or until dough is golden brown.
- Remove from oven and allow to cool momentarily. Then Enjoy your awesome creation.