Fall, to me, is about making mistakes. Not the wrote-cunt-instead-of-count kind of mistakes or even the locked-my-keys-in-my-car-in-Gary-Indiana mistakes, just dumb mistakes you make when you’re in transition. By default, I spend the first three weeks of the season dressing like summer is ostensibly going to hang around for a while, but end up shivering and bitter that I can’t learn my lesson. I giddily bike places at dawn only to end up stuck peddling home in the dark (invariably sans bike light). I jump the gun to get in winter hibernation mode and find myself two pints deep in a pub on Monday night then show up at work Tuesday morning with a vicious hangover. I eat cereal out of the box at my desk for lunch most days, which isn’t a mistake per se, but is at least something I should probably think about changing.
Mistakes catalyze learning. Fall is the perfect time to open a new chapter of change. This particular autumn has brought a new job in a new place where I’m meeting new people and making a whole new dose of mistakes. In all this newness I am learning about myself; I’m seeing my strengths and more clearly defining my weaknesses. Most days are good, a few are scary, some suck a big one. Like, the biggest one ever. I try to remind myself that in all the newness some turd days are inevitable, but they still slap me in the face like I’m in an episode of Basketball Wives.
Amid all of this learning and growth I can also appreciate the rock-solid support I have in my life. My boyfriend, Ben, is always there to cheer me up, or at least make all of the jokes he knows about beef tacos (only two). My family is supportive and my mom’s vegan baking habit still hasn’t subsided (can I get an amen?). I have awesome friends and family who are encouraging every step of the way. And I have pizza. Okay, mainly I have pizza.
Squash and Roasted Poblano Pizza
- 1 pizza dough (store-bought or homemade!)
- 1 Delicata squash
- 1 poblano pepper
- 1/4 red onion, sliced thinly
- 1/4 cup pizza or other tomato sauce
- handful of spinach
- 2 Tablespoons coconut oil
- baking spray (or more coconut oil)
Preheat the oven to 400*
1. Slice the squash the long way and scoop out the seeds and pulp. Slice into thin (1/2″ or so) slices and rub them with melted coconut oil and sprinkle with salt. Spread on a foil-lined cookie sheet and roast at 400* for 20-25 minutes, or until nice and tender. Remove and set aside.
2. If you have a gas range, place the whole poblano over a medium flame. With tongs, rotate the pobalano every 2-3 minutes until the whole pepper is charred on the outside. Place the charred pepper in a bowl and cover with plastic wrap (this helps loosen the skin). Set aside for 5 minutes, then carefully peel off the charred skin. Chop the pepper into thin slices. If you have an electric range, roast the pepper along with the squash in the oven.
3. Increase the oven temp to 450*.
4. Prepare your dough. If using store-bought, sprinkle with flour and stretch out. Spray a pizza pan or round cookie sheet with baking spray and spread the pizza dough on the sheet. Cover the crust with pizza sauce, leaving 1″ around the rim for proper crusty goodness. Layer on sliced onion, sliced poblano, cooked squash, and spinach to top the pizza. Bake for 15-18 minutes, or until the crust is golden and crispy. Remove and allow to cool for 2-3 minutes, then serve hot.