Mangez Québec

Butternut focaccia with caramelized onion and goat cheese

25 minutes
Cooking time
1 h 30
4 to 6


  • 1 750-g (1 1/2-lb) Quebec butternut squash
  • 15 ml (1 tbsp.) olive oil
  • Salt and pepper to taste
  • 1 garlic bulb, separated into unpeeled cloves
  • 7.5 ml (1 1/2 tsp.) dried sage or thyme
  • Salt and pepper
  • 1 Spanish onion, thinly sliced
  • 500 g (1 lb) ready-made pizza or bread dough
  • 15 ml (1 tbsp.) additional olive oil
  • 160 ml (2/3 cup) crumbled goat cheese
  • 125 ml (1/2 cup) grated parmesan cheese


Preheat oven to 190°C (375°F).

  1. Cut butternut squash in half, remove fibres and seeds. Brush cut side with olive oil. Season with salt and pepper. Lay cut side down on a cookie sheet, taking care to place garlic cloves in cavity.
  2. Bake for approximately 1 hour or until flesh is soft. Cool. Scoop out squash with a spoon. Mash flesh with a fork until it resembles a coarse purée. Peel and mash garlic with a fork; add to mashed squash. Add sage and thyme. Season generously with salt and pepper and mix well.
  3. Brown onion in oil in a skillet over medium heat for 20 to 25 minutes until thoroughly caramelized. Season while cooking. Set aside.
  4. On a slightly floured surface, roll out dough to form a 30-cm (12-in.) pizza. Lay pizza dough on a slightly oiled cookie sheet or pizza plate. Brush surface with oil, cover with plastic wrap and let rise for 15 minutes. Spread squash purée over pizza leaving a 1-cm (1/2-in.) border. Cover with caramelized onions and sprinkle with goat cheese and parmesan.
  5. Turn oven temperature to 200°C (400°F). Bake for approximately 25 minutes or until crust is golden. Serve with radicchio salad.
MENU Plaisirs maraîchers - 2007

produits utilisés

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