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Butternut Squash Pizzas with Rosemary

Butternut Squash Pizzas with Rosemary

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
dakota kelly

dakota kelly

Yum, yum, yum!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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

Jo Helman
251

Jo Helman

12/31/2005

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 vinegar to the roasting pan. This helps the onions and squash caramelise beautifully. I have also in the past roasted different vegetables to go on the pizza... things like new asparagus, cherry tomatoes, zucchini or eggplant. Further to that after the vegetables are roasted I add Proscuitto to the pizza, as well as some goats cheese or feta (depending on what I have on hand)and a little parmesan or pecorino along with some mozzarella. Serve with a simple green salad of baby spinach leaves with a balsamic vinegarette

Jules
85

Jules

1/9/2007

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. I used only a small amount of cheese (Monteray Jack & Parmasean). I also carmelized the onions instead of putting them in the oven with the squash. It was someones GREAT suggestion that the butternut squash be boiled on the stove for 4 minutes in order to aid in peeling. Thanx!

VOXHUMANA
77

VOXHUMANA

12/2/2006

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 onions. Before putting on the Parmesan, top with shredded mozzarella. Bake the same way as the recipe. Mmmm....it's so good!

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