When my mom was in town at the end of October, we spent a day shopping on Newbury Street, and at one point we revived ourselves with a quick pizza and salad at Sonsie, a restaurant that has been there at least since I was in college. The pizza was really good (much better than I expected): Several tasty cheeses topped with butternut squash and walnuts. I later recreated it using some of the leftover delicata squash we had cooked.
Note the blackened walnuts on the lower right:
The old stove went to 600 not including the broil setting–it was nuts. And, um, walnuts cook fast.
The pizza was really good, but not quite as good as the restaurant one. The delicata isn’t very sweet, which I love when it’s a side dish. But in this you want the sweet squash to contrast with the bitterness of the hazelnuts and the richness of the cheese. I’ll try it again with some butternut, maybe. The textures are great and I really liked that sweet/bitter interplay so I want to play around more. (It’s a nice riff on the usual butternut squash or pumpkin ravioli topped with browned butter and walnuts.)