Butternut Squash Pizza

Health score
18%
Butternut Squash Pizza
45 min.
8
384kcal

Suggestions


Welcome to a delightful twist on a classic favorite – Butternut Squash Pizza! This vibrant dish beautifully combines the sweet, creamy texture of roasted butternut squash with the rich flavors of two types of cheese, creating a mouthwatering pizza experience that will impress your family and friends at any gathering. Perfect for lunch, dinner, or a casual evening with loved ones, this pizza is not only delicious but also surprisingly healthy, boasting only 384 calories per serving!

Imagine the aroma of sautéed onions mingling with nutmeg, as the delicious squash melds together with the melted, low-fat fontina and Romano cheeses. Topped with fresh parsley for a hint of brightness, each slice of this pizza is a celebration of autumn flavors. It's a fantastic way to enjoy seasonal ingredients while indulging in a comforting dish typically reserved for special occasions.

What sets this recipe apart is its versatility; whether you’re a seasoned cook or just starting your culinary journey, the steps are simple and straightforward. Grilled pizza crust provides a delightful texture and adds a smoky flavor to every bite. Don’t miss out on the opportunity to elevate your pizza night with this Butternut Squash Pizza – a dish that not only tastes incredible but also nourishes the body with wholesome ingredients. Let’s get cooking!

Ingredients

  • small butternut squash 
  • 0.3 cup parsley fresh chopped
  • 1.5 cups lowfat fontina grated
  • 1.5 tsp nutmeg 
  • tbsp olive oil 
  • servings grilled pizza crust 
  • 0.8 cup lowfat romano grated
  • medium onions yellow thinly sliced

Equipment

  • bowl
  • baking sheet
  • oven
  • pot
  • baking pan
  • microwave

Directions

  1. Cut squash in half lengthwise and remove seeds. Prick rind with a fork.
  2. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F.
  3. Place cut side down on a baking sheet.
  4. Bake until soft, about 1 hour.)
  5. Remove and cool. Scoop out flesh and place in a medium-sized bowl.
  6. Mix with salt, pepper, and nutmeg.
  7. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown.
  8. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.
  9. Self

Nutrition Facts

Calories384kcal
Protein17.06%
Fat35.19%
Carbs47.75%

Properties

Glycemic Index
22.88
Glycemic Load
0.86
Inflammation Score
-10
Nutrition Score
16.0482609272%

Flavonoids

Apigenin
4.04mg
Luteolin
0.03mg
Isorhamnetin
1.38mg
Kaempferol
0.21mg
Myricetin
0.29mg
Quercetin
5.59mg

Nutrients percent of daily need

Calories:384.05kcal
19.2%
Fat:15.26g
23.47%
Saturated Fat:8.24g
51.48%
Carbohydrates:46.57g
15.52%
Net Carbohydrates:43.08g
15.67%
Sugar:4.81g
5.35%
Cholesterol:38.46mg
12.82%
Sodium:666.5mg
28.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.64g
33.27%
Vitamin A:10389.42IU
207.79%
Calcium:350.56mg
35.06%
Vitamin K:33.79µg
32.19%
Vitamin C:24.23mg
29.37%
Phosphorus:197.76mg
19.78%
Iron:2.78mg
15.43%
Fiber:3.49g
13.95%
Manganese:0.25mg
12.26%
Potassium:405.9mg
11.6%
Vitamin E:1.71mg
11.4%
Magnesium:43.63mg
10.91%
Vitamin B6:0.21mg
10.41%
Folate:35.84µg
8.96%
Zinc:1.32mg
8.83%
Vitamin B12:0.52µg
8.68%
Selenium:5.56µg
7.95%
Vitamin B1:0.12mg
7.87%
Vitamin B2:0.11mg
6.67%
Vitamin B3:1.23mg
6.16%
Vitamin B5:0.56mg
5.62%
Copper:0.09mg
4.71%
Vitamin D:0.2µg
1.3%
Source:Epicurious