I could eat squash for every meal of the fall. I love how it takes on so many different flavors and textures. To be prepared, I like to roast 1 or 2 butternut squashes and keep them in the fridge to add to salads, toss with other veggies, use as a side dish or in this case – add to pizza.
I made a whole wheat pizza crust (well, I baked it at least – I bought it at Heinen’s) and did half of it for Anna + Brady. I proceeded to add bacon to Brady’s side.
Roasted Butternut Squash Pizza
- 1 pizza whole wheat pizza dough or crust ( You could always make your own too)
- 1-2 c. butternut squash, diced
- 1 c. greens – baby kale, spinach, arugula
- 1 onion, sliced thin
- 1 T. homemade balsamic dressing
- fresh goat cheese
Preheat oven to 425F. In a large baking pan, toss the squash with 1 Tbsp of the olive oil and season pepper and sea salt. Bake the squash until slightly browned and tender, about 30 minutes, tossing once halfway through. Remove from oven and set aside.
While the squash is baking, add sliced onions and 1 tbsp of olive oil over a medium heat. Cook until onions begin to brown and soften. Add the balsamic dressing and 1 T water. Stir or toss to combine. Cover, cook until the onions have cooked down and caramelized. Set aside.
Prebake your crust by cooking it for about 10 minutes (following your crust’s directions) until the bottom has browned and the top is not cooked yet. Flip crust over, so you can top the browned side.
Top with cooked squash, onion, chopped greens, and crumbled goat cheese.
Bake until the crust is crispy, lightly browned and toppings are heated through and cheese starts to brown slightly on top, about 12-15 minutes.
Feel free to do this like I did, and top the other half with something other people in your family will like. Or make a whole pizza for you and reheat the leftovers for another meal!