Butternut Squash Pizza

Alex Guarnaschelli is an executive chef in New York City and winner of Food Network's Next Iron Chef: Redemption.

Yield: Serves: 4
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 497
  • Fat: 12g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12g
  • Carbohydrate: 85g
  • Fiber: 15g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 692mg
  • Calcium: 99mg

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

Preparation

  1. 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. 2. In a skillet, cook onion and garlic in 1 Tbsp. oil until soft. Stir in vinegar, raisins and olives. Add to squash.
  3. 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.
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