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Butternut Squash Pizza

Photo: Levi Brown
Yield Serves: 4
Alex Guarnaschelli is an executive chef in New York City and winner of Food Network's Next Iron Chef: Redemption.

Ingredients

  • 6 cups cubed butternut squash, peeled and seeded
  • 1 tablespoon sugar
  • 1 tablespoon dried oregano
  • Pinch kosher salt
  • 2 1/2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons golden raisins
  • 1/4 cup chopped pitted green olives
  • 1 pound pizza dough

Nutrition Information

  • calories 497
  • fat 12 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12 g
  • carbohydrate 85 g
  • fiber 15 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 692 mg
  • calcium 99 mg

How to Make It

  1. Preheat oven to 350°F. In a roasting pan, toss squash, sugar, oregano, salt and 1 Tbsp. oil. Bake until tender, about 35 minutes.

  2. In a skillet, cook onion and garlic in 1 Tbsp. oil until soft. Stir in vinegar, raisins and olives. Add to squash.

  3. Increase oven to 500°F. Brush a large baking sheet with remaining oil. Form dough into 4 rounds on baking sheet. Top with squash mixture. Bake until golden, 12 to 15 minutes.