Butternut Squash Pizza

Butternut Squash Pizza
Photo by Christopher Baker

Ingredients

  • 1 tablespoon cornmeal
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon fresh thyme leaves
  • 1 butternut squash (about 2 pounds), peeled
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon fresh thyme leaves
  • 1 butternut squash (about 2 pounds), peeled
  • + 20 more ingredients
    • ¼ teaspoon black pepper
    • ¼ teaspoon black pepper
    • ¼ teaspoon black pepper
    • 1 butternut squash (about 2 pounds), peeled
    • ½ cup fresh ricotta
    • ½ cup fresh ricotta
    • ½ cup fresh ricotta
    • 1 1-pound package refrigerated pizza dough
    • 1 small yellow onion, sliced into 1/4-inch-thick rings
    • 1 small yellow onion, sliced into 1/4-inch-thick rings
    • 1 tablespoon cornmeal
    • 1 1-pound package refrigerated pizza dough
    • 3 tablespoons olive oil
    • 1 1-pound package refrigerated pizza dough
    • 1 ½ teaspoons kosher salt
    • 3 tablespoons olive oil
    • 3 tablespoons olive oil
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon cornmeal
    • 1 small yellow onion, sliced into 1/4-inch-thick rings

Heat oven to 400° F. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate. Increase oven temperatu...

View full recipe at My Recipes

Comments

Variations on Butternut Squash Pizza

  • Butternut Squash Pizza
    • 1 small butternut squash
    • 2 medium yellow onions
    • 1 tablespoon olive oil
    • 1 1/2 teaspoons nutmeg
    • 3/4 cup grated lowfat Romano
    • +2 other ingredients
  • Butternut Squash Pizza
    • 2 medium yellow onions
    • 1 1/2 teaspoons nutmeg
    • 1 1/2 cups grated lowfat fontina
    • 3/4 cup grated lowfat Romano
    • 1 tablespoon olive oil
    • +2 other ingredients


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