Roasted Delicata Squash and Bell Pepper Baguette Pizza

I’m cherishing the last few weeks of market season and this week I noticed lots of squash and pumpkins popping up. I grabbed a delicata (my absolute favorite) and turn it into this delicious pizza topper. Serve this as a main dish or serve as an appetizer at your next fall get-together and prepare to wow the crowd. The creamy garlic and herb cheese is the perfect base for the nutty roasted squash, sweet roasted red pepper, peppery arugula, spicy honey and crunchy pepitas.

1. Preheat oven to 425. Toss the delicata squash and bell pepper with olive oil, salt and pepper. Spread on a baking sheet and roast to 25 minutes, or until the squash is tender and lightly caramelized.

2. Place the bread halves cut-side up on a parchment-lined baking sheet. Toast for 5 minutes (in the same oven as the veggies) to lightly crisp the bread.

3. Spread the herbed cheese evenly over the toasted bread. Sprinkle with mozzarella, then arrange the roasted squash and peppers over the top.

4. Return to the oven and bake for 10 minutes, or until the cheese is melted and bubbly and the edges of the bread are crisp.

5. Top with fresh arugula, drizzle with hot honey and sprinkle with toasted pepitas. Slice into pieces and serve warm.

Roasted Delicata Squash and Bell Pepper Baguette Pizza

Serves 4-6

All you need:

1 small delicata squash, halved lengthwise, seeds removed and sliced into 1/4-inch half-moons

1 red bell pepper, sliced

1 tablespoon olive oil

1/4 teaspoon salt

Freshly ground black pepper, to taste

2 Demi baguettes, sliced lengthwise

1 (5.3 ounce) package garlic and spread spreadable cheese

1 cup shredded mozzarella cheese

1 cup baby arugula

2 tablespoons hot honey

2 tablespoons toasted pepitas

All you do:

1. Preheat oven to 425. Toss the delicata squash and bell pepper with olive oil, salt and pepper. Spread on a baking sheet and roast to 25 minutes, or until the squash is tender and lightly caramelized.
2. Place the bread halves cut-side up on a parchment-lined baking sheet. Toast for 5 minutes (in the same oven as the veggies) to lightly crisp the bread.
3. Spread the herbed cheese evenly over the toasted bread. Sprinkle with mozzarella, then arrange the roasted squash and peppers over the top.
4. Return to the oven and bake for 10 minutes, or until the cheese is melted and bubbly and the edges of the bread are crisp.
5. Top with fresh arugula, drizzle with hot honey and sprinkle with toasted pepitas. Slice into pieces and serve warm.