Feed Yourself

Cook. Something. Delicious.

Butternut Squash and Pomegranate Seed Pizza


The new year is coming, and that means one thing. Not champagne toasts (admittedly, I’m a huge fan). Not the hundred resolutions that’ll be broken by mid-January (maybe that’s just me). Not even the countless number of best of/worst of/year in review lists (although they are kind of nostalgic and fun). 

It means that it is time for me to start cleaning out my refrigerator. 

There’s just something so satisfying about starting the year with everything fresh. Out with the old, in with the new. A clean slate. A healthy and happy beginning. 

Plus, I’ll soon be on vacation for a few days, and throwing out a small fortune’s worth of food is pretty annoying. 


Today’s clean-out list: butternut squash (possibly from Thanksgiving, but I’m hoping not),  pomegranate seeds (definitely from Christmas), onions (from the inner depths of the back of the refrigerator), and two kinds of cheeses. Everything came together to make an amazing pizza. AMAZING. A little modesty will be resolution one hundred and one.


  • 1 ball of pizza dough
  • 2 - 3 red onions (about 2 cups thinly sliced)
  • 1 butternut squash (about 3 cups chopped)
  • 1/2 cup of pomegranate seeds
  • 1 cup of feta
  • 1/2 cup of goat cheese
  • 2 tablespoons of olive oil plus enough for the pizza dough
  • 1/4 teaspoon of salt

Make the pizza:

After the dough has risen for at least an hour, preheat the oven to 400 degrees. Thinly slice the onions and chop the butternut squash. Toss the vegetables with the olive oil and salt and roast on a baking sheet for at least half an hour.


While the vegetables are roasting, roll out the dough in the pan and let rise on the stove top, covered in plastic wrap or a towel. 

After half an hour, turn the vegetables in the pan, put the dough in the oven (remove the covering!) and cook for another fifteen to twenty minutes. Meanwhile, measure out the goat cheese and crumble or slice and cube the feta.


Spread the goat cheese over the dough, cover with the vegetables, and pomegranate seeds, and then top with the feta. Cook for another fifteen to twenty minutes, until the feta has started to melt and brown. Whatever you don’t eat today can be frozen for later.