Hell yeeeeeeah, it’s PIZZA NIGHT!

To ease the symptoms of those beginning to experience pumpkin-spiced withdrawals, we crafted this pizza with a foundation of mighty Kabocha squash: pumpkin’s smaller and likely more tech-savvy Japanese cousin. Don’t be fooled by its exotic name, the Kabocha squash tastes like a cross between a pumpkin and a sweet potato, making it an excellent choice for a holiday or pizza pie.

Kabocha Puree

• 1 Kabocha squash
• 2 large shallots – sliced
• 1 head garlic (peeled & roasted)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• salt & pepper

1. Preheat oven to 400 degrees.
2. Slice Kabocha into fourths.  Scoop out the seeds and stringy flesh.
3. Place rind side down onto a large baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with S+P.
4. Place garlic onto a sheet of foil, drizzle with olive oil, S+P.  Wrap the garlic in the foil with a chimney on the top.  Place onto a baking sheet and roast for 45 minutes. (Or skip this step and use pre-roasted garlic)
5. While squash is roasting, sautee shallots in a small skillet with olive oil, S+P until beginning to brown.  Remove from heat.
6. When squash is tender, scoop the squash out of the rind and into the food processor along with sauteed shallots and remaining ingredients.  Process until smooth.

Vegan Gruyere

• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 2 tablespoons nutritional yeast
• 2 tablespoons rolled oats
• 1 cup water
• 4 teaspoons cornstarch
• 1 tablespoon onion powder
• 3 cloves garlic
• 1 teaspoon salt
• 1 tablespoon dijon mustard
• 4 capsules acidophilus (optional)

1. Combine all ingredients (except acidophilus if using) in a blender and process for 2-3 minutes until smooth.
2. Place cheese into a saucepan and cook over medium heat for 5-7 minutes or until it starts to thicken, while stirring constantly.  Use immediately or let cool and drain four capsules of acidophilus into the mixture and thoroughly combine. Transfer to a glass container and let sit in a dark, dry place covered overnight.  Store in fridge.

We topped our pizza with caramelized onions, toasted pecans, and charred zucchini rounds and it was amaaaazing.