Jon has been working his butt off since he graduated in December, so to help, I put together a week’s worth of recipes, and even did the grocery shopping solo! It’s a bit of a comedy routine to see me wandering the aisles of the grocery store. First, I knocked over a display of cherry tomatoes and squished them with my cart and then I couldn’t find the pita bread to save my life and had to (gasp!) ask someone for help. All in all, it wasn’t so bad, though I do prefer shopping with Jon; he’s an exceptionally skilled grocery shopper.
Tonight’s meal is a bit of Epicurious and a lot of improvisation since the store was out of Butternut squash, leading me to substitute Sweet Potato. I decided to add beets for some extra flavor, and since we were out of thyme, I loaded up with rosemary and sage. This is an easy, colorful and healthful meal. Give it a try this week! Our veggie friends will love this!
- 2 cups cubed sweet potato (1/2-inch pieces)
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 medium red onion, halved and thinly sliced
- 1 store-bought whole wheat pizza crust
- 2 cups chopped fresh baby spinach
- 2 cups chopped canned beets
- 4 ounces crumbled goat cheese
- 1/2 teaspoon dried rosemary and sage
Heat oven to 400°. Toss sweet potato with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Remove from heat. Turn oven up to 450°. Place pizza crust on a cookie sheet. Top with sweet potato, beets, onion, spinach, cheese and thyme. Bake until crust is crispy and cheese melts, 10 to 15 minutes.