Maria here in Mingo County. I am coming down from another extremely successful mobile market yesterday, at one of our energy express sites. We sold $400 worth of produce, ALL of which was selected by kids themselves.

But now it’s back to reality, trying to prepare for our regular market tomorrow. In one of my last blogs, I wrote about our abundance of zucchini and summer squash, and while they are still coning in hot, another squash had taken over our market this week: Butternut Squash.

In order to sell more of them at tomorrow’s farmers market (a lot of people were hesitant to buy them yesterday, in fear that they wouldn’t know what to do with them. I found this recipe to be perfect (especially for myself) because not only do we have a TON of butternut squash, but we also have a ton of basil! So I wanted to share this butternut squash and basil pizza!!


  • 6 (1/4-inch-thick) slices peeled butternut squash or pumpkin (about 1/2 pound)
  • 2 teaspoons sugar
  • 3/4 teaspoon olive oil
  • Cooking spray
  • 1/2 cup (2 ounces) shredded fontina or Gouda cheese
  • Pizza Dough
  • 1 (14.5-ounce) can finely chopped tomatoes, drained
  • 1/2 teaspoon dried oregano
  • 1/4 cup Classic Pesto
  • 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese


Preheat oven to 400°.

Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until squash is tender.

Increase oven temperature to 450°.

Sprinkle fontina over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop Classic Pesto by level teaspoons onto mixture; sprinkle with Romano. Bake at 450° for 20 minutes or until lightly browned.

Totals include PIzza Dough