Butternut Squash Focaccia or Pizza?

Friends Drift Inn Farm – Recipes

Butternut Squash Focaccia

Fall Pleasures with Winter Squash

There is some argument as to the differences in a Focaccia and a Pizza. Most seem to stem from the way the dough is prepared, or whether tomato sauce is involved. I’ll leave the arguments to the culinary experts….I just know it is good!

What’s a girl in the Appalachian Mountains doing talking about an inherently Italian food?

Andriana Trigiani chronicles the Appalachian Italian experience in her “Big Stone Gap” which launched several sequels about the Virginia community.

In the early 1900’s Kentucky saw an influx of Italian immigrants.In northern Kentucky, Italians settled around Newport in a section of town dubbed “Spaghetti Knob.” Most were employed in area steel mills.

In the mountains, most Italians labored in coal mines. Some brought the skills of tailors and stone masons.

A legacy of vegetable gardening is part of Italian culture we in the mountains well understand. From time to time, I run across heirloom tomatoes here in remote Appalachia said to come from “the old country.” I hope to have a few in our garden this year!

Call it a Focaccia or call it a pizza, this Meatless Monday recipe uses mainly ingredients traditional to Appalachian home cooking.

Main Course Recipes

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More Fall Recipe Ideas
Italian Inspired
Winter Squash Recipes

About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.