Butternut Squash Pizzas with Rosemary

Butternut Squash Pizzas with Rosemary

178
dakota kelly 14

"Yum, yum, yum!"

Ingredients

50 m {{adjustedServings}} servings 567 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 96.9g
  • 31%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 948 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
  2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
  3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
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Reviews

178
  1. 253 Ratings

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This is very similar to a pizza I make quite often, the only changes being that when I roast the Butternut Squash (we call it pumpkin here in Australia) is that I also add a little balsamic vine...

Wow, I was so surprised by this recipe. It came out awesome, and I don't normally like Butternut Squash at ALL. This recipe can even be enjoyed cold. It's sweet, fragrant, and so good for you...

This is a great recipe! Here is how my boyfriend and I spiced this up a bit. Add Olive Oil and chopped garlic to the crust (we used a already made pizza crust. Then top with the squash and on...