Recently, thanks to Young House Love, we discovered You’ve Got Supper, a free weekly recipe email service. When you sign up, they send you a weekly email with five recipes. You select the recipes you want to try and they compile a shopping list for you.

The Giraffe and I were sick of our usual rotation of spaghetti, chili and tacos, but we didn’t enjoy spending hours searching for inspiration. With YGS, we get new ideas without having to search. We usually select one or two recipes a week to try, and if we see something interesting but don’t have time to try it right away, we print and save it for the future. Sometimes we don’t even follow the recipe but simply get inspiration for something else.

Last week YGS suggested a simple Pork Tenderloin BBQ sandwich, which we made, adding homemade coleslaw. It also suggested Quickie Quesadillas, a recipe we didn’t even remotely follow. But it inspired us to make our own version of quesadillas, something we’d never tried before.

This week we printed recipes for Crab Chowder, Pizza with Roasted Butternut Squash & Prosciutto, and Bow Tie Ziti with Tomato, Mozzarella & Sausage. Last night we made the pizza with a few variations. This is YGS’s recipe:

Ingredients
• 2 cup(s) butternut squash, diced
• 1 small yellow onion, chopped
• 1/4 tsp sage (dried)
• 2 tbsp olive oil, divided
• 1 medium pizza dough
• 1/2 cup(s) parmesan cheese, shredded, divided
• 4 slice(s) prosciutto, torn

Directions
1. Dice butternut squash and onion into 3/4 inch cubes. Toss with 1 tbsp olive oil and sage and place on baking sheet. Roast at 450 degrees for 20 minutes.
2. Roll out dough on a floured surface. Place on parchment paper on a greased baking sheet.
3. Top dough with 1/4 cup parmesan cheese and roasted squash and onions. Top with torn prosciutto and remaining parmesan cheese.
4. Pierce dough with a fork and drizzle pizza with olive oil. Bake at 450 degrees for 10 – 12 minutes.

The Giraffe added minced garlic and feta cheese, substituted the yellow onion with red and the parmesan with mozzeralla, and instead of dried sage he sprinkled Italian seasoning on top. I’ll admit I wasn’t dying to try this recipe, but he was, and I’m so glad. It was GOOD! I kept exclaiming just that after each bite. I think I liked it even more than him.

On Wednesday we’re going to tackle the Ziti dish, and we’re saving the chowder for another time. As usual, I’m in no way getting paid by YGS, but I highly recommend it if you need an easy way to spice up your dinner routine.