Very good. I bought acorn squash on accident and it tasted great as a substitute for butternut on this pizza. My husband who typically not thrilled w/ meatless meals, loved this.
Pesto Pizza with Butternut Squash
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Top pizza with a trio of flavors - sweet squash, piquant pesto, and mild, buttery cheese.
Yield: 6 servings (serving size: 1 slice)
More From Cooking Light
Amount per serving
- Calories: 310
- Calories from fat: 30%
- Fat: 10.4g
- Saturated fat: 4.5g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.1g
- Protein: 12.4g
- Carbohydrate: 42.3g
- Fiber: 2.8g
- Cholesterol: 23mg
- Iron: 3mg
- Sodium: 511mg
- Calcium: 242mg
- 6 (1/4-inch-thick) slices peeled butternut squash or pumpkin (about 1/2 pound)
- 2 teaspoons sugar
- 3/4 teaspoon olive oil
- Cooking spray
- 1/2 cup (2 ounces) shredded fontina or Gouda cheese
- Pizza Dough
- 1 (14.5-ounce) can finely chopped tomatoes, drained
- 1/2 teaspoon dried oregano
- 1/4 cup Classic Pesto
- 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese
- Preheat oven to 400°.
- Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until squash is tender.
- Increase oven temperature to 450°.
- Sprinkle fontina over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop Classic Pesto by level teaspoons onto mixture; sprinkle with Romano. Bake at 450° for 20 minutes or until lightly browned.
- Totals include PIzza Dough
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