Roasted Acorn Squash and Gorgonzola Pizza

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This is a great way to serve acorn squash! I love most squash, but acorn was my least favorite until I made this pizza tonight. I made the pizza on whole wheat crust (you can pick up pizza dough at Trader Joe's or Whole Foods. I dressed the arugula with a vinaigrette (1 T honey, 1 T sherry vinegar, olive oil, salt, and pepper to taste and set it out in a bowl so that guests could choose whether to put it on top of the pizza. Fantastic! Thanks, Giada!!

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This is one of my favorite pizza recipes. But I actually use just the baked acorn squash much more often, as a side dish. I had never tried acorn squash until I made this, and it is now one of my favorite foods.

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I baked the avorn squash and used it as a side dish. It was very good!

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This was the first pizza I ever made, and it was great. The roasted acorn squash really brings this home. My pizza was not a circle but more rectangle to fit on the baking sheet. Will make this often.

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I was skeptical but this pizza was excellent. We have made it a few times and everyone always loves it!

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This was sooo amazing!!! i followed the recipe exactly and it came out great! i left the acorn squash in chunky pieces and my crust was pretty thin, and it all came out great! i didn't have any arugula, so i used spinach instead. The second time i made this i added more pepper flakes and added a tablespoon of curry powder, and a tablespoon of chopped garlic and sauteed onions w/sundried tomatoes. it was so good!

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Ive never been a fan of acorn squash until now. This was outstanding! I used the thin crust pillsbury pizza and sliced the squash thin. I loved the kick from the red pepper flakes. I made it for the inlaws and they were super impressed. Giada always surprises me with her combination of ingredients. I have learned to not doubt her!!! Once again an amazing recipe.

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I made this recipe and It was the best pizza I have ever had.

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The combination was a little strange. Squash needs to be sliced really thin unless you do a deep dish or thicker crust. I would suggest a heartier sauce to counter the sweet of the squash with syrup and gaminess of the cheese. I would also let the arugula sit in the oven for just a minute or so, too greeny for my tastes. I won't be making this again but may use the squash with pineapples in a pizza. Too many alterations to make to call it the same recipe with a twist.

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Taste was ok. I thought it was a strange combination of flavors. This dish was not bad, but was not quite what I was expecting.