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Epicurious
Self

Butternut Squash Pizza

Healthy bonus: Vitamin C and beta-carotene from the squash

Recipe information

  • Yield

    Makes topping for 8 individual pizzas

Ingredients

1 small butternut squash
1 1/2 tsp nutmeg
1 tbsp olive oil
2 medium yellow onions, thinly sliced
3/4 cup grated lowfat Romano
1 1/2 cups grated lowfat fontina
1/4 cup chopped fresh parsley
Grilled Pizza Crust

Preparation

  1. Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add ¼ inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.

Nutrition Per Serving

Nutritional analysis per serving: 406 calories
14.1 g fat (2.5 g saturated fat)
55.5 g carbohydrates
17.3 g protein
4.6 g fiber
#### Nutritional analysis provided by Self
TagsPizzaItalian AmericanItalianEuropeanButternut SquashSquashVegetableNutmegHerbs & SpicesOnionRoot VegetablePecorinoCheeseDairyFontinaParsleyMainDinnerVegetarianNut FreeBakingFallSelf
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