My undergraduate career is quickly coming to a close. I feel like these past couple months have flown by. I had my last day of classes yesterday, and finals start tomorrow!
To celebrate this closing of a chapter of my life, I decided to take a little more time on dinner. This butternut squash and goat cheese calzone probably took about 45 minutes from start to finish, including chopping the whole squash. But the final product is definitely worth it. It is crispy on the outside, with a fragrant and cheesy center. Now I just have to figure out with to do with the other 4 cups of butternut squash I have left.
Butternut Squash and Goat Cheese Calzones
Makes 2 large calzones
8 oz (half package) whole wheat pizza dough (I use Trader Joe’s)
1 tsp fresh rosemary, chopped
1 1/2 cups butternut squash, cubed
1/2 cup ricotta cheese
3/4 cup shredded mozzarella
2 oz goat cheese
Saute the butternut in oil with the rosemary. Cook for 15 minutes covered, stirring occasionally. While the squash is cooking, divide the dough and stretch it into two rectangles. Spray the pan with oil before laying the dough down. Add the three cheeses to a bowl and combine well. Add the cooked squash to the dough, top with cheese mixture. Fold the dough over the filling, pinch edges closed to prevent any leakage. Flip the calzone over so the seams are on the bottom. Preheat oven to 350, cook the calzones for 20 minutes.