Butternut Squash Pizza

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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This butternut squash pizza is one of my favorite vegetarian dishes, because it is very flavorful and filling. Rosemary butternut purée is spread onto a pizza crust and then topped with caramelized onions, crumbled goat cheese and arugula. To speed things up in the kitchen, you can use a store-bought pizza crust. This recipe works well as an appetizer or main dish.

 

Butternut Squash Pizza Recipe

Ingredients

  • 1 large pizza crust
  • 1 butternut squash, halved
  • 1/4 cup water
  • 2 tbsp chopped fresh rosemary
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 cup crumbled goat cheese
  • 1 cup fresh arugula

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Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash halves skin-side up on a baking sheet and roast in the oven for 40 minutes, until soft.
  3. Scoop out the cooked squash into a Magic Bullet cup and add the rosemary and water. Blend until smooth.
  4. Add the olive oil to a skillet over medium heat and add the onions. Cook for 15 minutes, stirring occasionally.
  5. Spread the butternut squash purée onto the pizza crust.
  6. Top with the onions and goat cheese.
  7. Bake in the oven for 15 minutes, then remove and top with arugula.

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Makes 1 12-inch pizza

 

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