Butternut Squash-Pesto Pizza

Roasted butternut squash adds sweet garden-fresh flavor to this savory pizza. Easy enough for a weeknight meal or special enough for entertaining!

Butternut Squash-Pesto Pizza

PillsburyRecipe by Pillsbury

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35 minutes

50 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 360
  • 20g
    (Saturated Fat 7g, Trans Fat 0g)
  • 30mg
  • 1070mg
  • 33g
    (Dietary Fiber 2g, Sugars 8g)
  • 12g
  • Percent Daily Value*
  • 100%
  • 20%
  • 20%
  • 10%
  • Exchanges
  • 2
  • 1
  • 2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this recipe.

Ingredients

  • 2 1/2  cups diced peeled butternut squash
  • 1/2  cup chopped onion (about 1 small)
  • 1  tablespoon packed brown sugar
  • 1  teaspoon sea salt or kosher salt
  • 1/2  teaspoon black pepper
  • 2  tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 1  can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 4  oz pancetta, diced
  • 3  tablespoons basil pesto
  • 1/2  cup chopped drained roasted red bell peppers (from 7-oz jar)
  • 1/3  cup Fisher® Chef's Naturals® Chopped Walnuts
  • 1  cup shredded Asiago cheese (4 oz)
  • 1/2  cup crumbled feta cheese (2 oz)

Directions

  1. 1Heat oven to 400°F. In medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish. Bake about 20 minutes, stirring occasionally, until squash is tender.
  2. 2Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle. Bake at 400°F 7 to 10 minutes or until light golden brown.
  3. 3Meanwhile, in 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat. Add pancetta; cook 4 minutes, stirring frequently, until lightly browned. Drain.
  4. 4Spread pesto over partially baked crust. Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses. Bake 6 to 8 minutes longer or until edges are golden brown. Let stand 5 minutes before serving.

Categories: Course, Lunch & Snacks, Pizza & Calzones

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