Butternut Squash, Spinach and Goat Cheese Pizza

Health score
15%
Butternut Squash, Spinach and Goat Cheese Pizza
45 min.
8
239kcal

Suggestions


If you're looking for a delicious and healthy pizza that stands out from the typical options, look no further than our Butternut Squash, Spinach, and Goat Cheese Pizza. This flavorful dish combines the earthy sweetness of roasted butternut squash with the vibrant freshness of baby spinach and the tangy creaminess of goat cheese, creating a gourmet experience right in your home kitchen.

Perfectly suitable as an antipasti, starter, or even a delightful snack, this pizza is ideal for gatherings with family and friends or a cozy night in. With a preparation time of just 45 minutes, you'll have a golden-brown crust topped with caramelized onions and a medley of nutritious ingredients that not only tantalize your taste buds but also nourish your body. Plus, each slice is a mere 239 calories, making it a guilt-free indulgence!

The combination of flavors and textures in this pizza is irresistible; the creamy goat cheese melts beautifully over the roasted squash, while the spinach adds a pop of color and freshness. By using whole-wheat pizza dough, you’re embracing a healthier option without sacrificing taste. Whether you're a seasoned chef or a cooking novice, this Butternut Squash, Spinach, and Goat Cheese Pizza will impress everyone at the table. Let this recipe inspire your culinary creativity and enjoy every bite of this wholesome masterpiece!

Ingredients

  • cups baby spinach fresh chopped
  • 0.3 teaspoon pepper black divided freshly ground
  • cups butternut squash cubed ()
  • tablespoons cornmeal 
  • 0.5 teaspoon thyme dried
  • 0.3 cup flour all-purpose
  • ounces goat cheese crumbled
  • tablespoon olive oil divided
  • 16 ounces pizza dough whole-wheat store-bought at room temperature
  • medium onion red halved thinly sliced
  • 0.3 teaspoon salt divided

Equipment

  • baking sheet
  • oven
  • pizza stone

Directions

  1. Heat oven to 400°.
  2. Heat pizza stone on bottom rack (or usean inverted 11" x 16" cookie sheet, not heated). Toss squashwith 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a bakingsheet, cook squash until soft and lightly browned, 25 minutes,stirring halfway through; set aside. In a large skilletover medium-high heat, heat remaining 1 tablespoon oil. Cookonion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper),stirring, until light brown, 10 minutes.
  3. Add 2 tablespoons water;cook, stirring, until brown, 5 minutes.
  4. Remove from heat.Turn oven up to 450°.
  5. Sprinkle flour on a flat surface. Pressdough into a 15-inch circle or 10" x 16" rectangle. Top withsquash, onion, spinach, cheese and thyme. Dust stone orinverted sheet with cornmeal; place pizza on it.
  6. Bake untilcrust is crispy and cheese melts, 10 to 12 minutes.
  7. calories per slice, 9 grams fat, 3 grams saturated fat, 32 grams carbohydrate,5 grams fiber, 8 grams protein
  8. Self

Nutrition Facts

Calories239kcal
Protein13.68%
Fat24.89%
Carbs61.43%

Properties

Glycemic Index
29.31
Glycemic Load
3.57
Inflammation Score
-10
Nutrition Score
11.142608603706%

Flavonoids

Luteolin
0.06mg
Isorhamnetin
0.69mg
Kaempferol
0.57mg
Myricetin
0.03mg
Quercetin
3.09mg

Nutrients percent of daily need

Calories:239.49kcal
11.97%
Fat:6.77g
10.41%
Saturated Fat:2.8g
17.48%
Carbohydrates:37.58g
12.53%
Net Carbohydrates:35.25g
12.82%
Sugar:5.08g
5.64%
Cholesterol:6.52mg
2.17%
Sodium:542.9mg
23.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.37g
16.74%
Vitamin A:4573.19IU
91.46%
Vitamin K:39.16µg
37.3%
Iron:2.63mg
14.59%
Vitamin C:10.51mg
12.73%
Manganese:0.23mg
11.28%
Fiber:2.33g
9.31%
Folate:36.49µg
9.12%
Copper:0.16mg
7.86%
Vitamin B6:0.14mg
6.87%
Phosphorus:65.57mg
6.56%
Vitamin B1:0.1mg
6.38%
Vitamin E:0.95mg
6.36%
Magnesium:25.25mg
6.31%
Vitamin B2:0.1mg
5.93%
Potassium:202.41mg
5.78%
Calcium:49.49mg
4.95%
Vitamin B3:0.85mg
4.24%
Selenium:2.2µg
3.14%
Vitamin B5:0.29mg
2.91%
Zinc:0.36mg
2.37%
Source:Epicurious