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Roasted Butternut Squash Pizza

Bev Cooks Recipe by

Roasted Butternut Squash Pizza

Hello hello, fall. Let's eat some pizza.

(9 comments)
  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 16
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Roasted Butternut Squash Pizza

1
medium butternut squash, peeled, seeded and cut into a small dice
1
teaspoon ground cinnamon
1
teaspoon sugar
1
large sweet potato, cut into a small dice
1
teaspoon ground cumin
1
small pinch cayenne pepper
1/3
cup milk
1/2
bunch kale, finely chopped
2
(13.8 oz) tubes Pillsbury Artisan Pizza Crust
1
cup shredded Manchego cheese

Directions

  • 1 Preheat oven to 400 degrees F.
  • 2 Arrange the diced butternut squash on a large baking sheet. Drizzle with a little olive oil and sprinkle with cinnamon and sugar.
  • 3 Arrange the sweet potatoes on another baking sheet. Drizzle with a little bit of oil and sprinkle with cumin and cayenne. Throw a little salt on it, too. Bake both sheets for 30 minutes, or until soft and roasted.
  • 4 Transfer the butternut squash to a food processor; add the milk and process until smooth.
  • 5 Roll the pizza dough out onto a greased cookie sheet. (I flipped one of the pans over to use for the pizza.) Cut into 8 equal squares and parbake for 8 minutes.
  • 6 Evenly spread the butternut squash puree over each pizza square. Top with sweet potatoes, kale and the shredded Manchego cheese.
  • 7 Bake another 6 to 8 minutes, or until the cheese is melted and bubbly. Serve immediately!
See Step By Step

Roasted Butternut Squash Pizza  

As prepared by Bev Cooks

This is not your mama's Roasted Butternut Squash Pizza. Wait, does she even have one?


You know what the best thing about fall is? Eating pizza. Actually, that's the best thing about anything, but whatever.

THIS pizza is specifically designed for fall though, with a roasted butternut squash puree, roasted sweet potatoes, crispy torn kale and 15 million buckets of awesome Manchego cheese.

Have you ever had Manchego cheese? Dudes. Do it. You don't even know. But if you eat it then you will know. And I want you to know. Knowing is good stuff.

This recipe calls for two whole pizzas (even though I'm only showing four slices) because I was imagining game day parties. And you can basically slice them as big or as small as you want. Whatever makes you do the hokey pokey.

And we know how I feel about the hokey pokey.

 

Diced up potato

All right! Start by dicing up a big sweet pertater. Toss it with a little oil, cumin and cayenne. Done.

 

Diced up butternut squash

Then dice up a medium-sized butternut squash. Or get someone else to do it. I'm a sissy. Toss it with a little oil, cinnamon and sugar. Oh yeah, bebe.

 

Chopped kale

Chop up some kale.

 

Squash puree

Oh! Okay, so after the squash and potatoes roast, transfer the squash to a food processor. Add a little milk and pureeeeee it up.

 

Slicing pizza dough

Then unroll your pizza dough and give her a good slice.

 

Parbaked dough with ingredients on top

After parbaking, spread some of the yummy squash puree on each square, and top with sweet potatoes, kale and the manchego cheese. Ugh. So good.

 

Roasted Butternut Squash Pizza, ready to eat

And bam. This is what you get. It almost makes me mad how yum to the tum it is. (Sorry for saying yum to the tum just now.)

 

Roasted Butternut Squash Pizza, close up photo

Game day, party of . . . one?

 

DO THIS.



No seriously. Do this. For more musings, visit her site Bev Cooks and her Tablespoon profile.

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