Butternut Squash Pizza with White Sauce, Spinach, and Goat Cheese

Cooking Light
Butternut Squash Pizza with White Sauce, Spinach, and Goat Cheese Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


Try swapping out the goat cheese for feta or Gorgonzola to switch up the flavor profile.

Serves 4 (serving size: 2 wedges)


+ Add To Shopping List
2 cups precut peeled butternut squash (about 12 ounces)
1/4 teaspoon kosher salt, divided
1 (8-ounce) prebaked thin pizza crust (such as Mama Mary's)
5 tablespoons refrigerated light alfredo sauce
1 teaspoon extra-virgin olive oil
6 cups fresh baby spinach
1 ounce goat cheese, crumbled (about 1/4 cup)
1/4 teaspoon freshly ground black pepper


1. Preheat oven to 450°.

2. Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt.

3. While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust.

4. Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper.

5. Bake pizza in bottom third of oven at 450° for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until crust is crispy. Cut pizza into 8 wedges, and serve immediately.

Created date

September 2014

Nutritional Information

Calories 284
Fat 10.1 g
Satfat 3.2 g
Monofat 2.2 g
Polyfat 3.6 g
Protein 9 g
Carbohydrate 41 g
Fiber 4 g
Cholesterol 10 mg
Iron 4 mg
Sodium 504 mg
Calcium 149 mg