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

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield

Serves 4 (serving size: 2 wedges)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

    Preparing Winter Squash
    Preparing Winter Squash
  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.