Pesto Pizza with Butternut Squash

Health score
36%
Pesto Pizza with Butternut Squash
45 min.
6
385kcal

Suggestions


Bring the delightful flavors of autumn to your dinner table with this delicious Pesto Pizza featuring roasted butternut squash. If you're looking to impress your family or guests with a dish that's as visually stunning as it is mouthwatering, this is the perfect choice. With its vibrant colors and rich textures, this pizza is not only a feast for the eyes but also a symphony of flavors that will leave everyone craving more.

The creamy, nutty undertones of the fontina cheese perfectly complement the sweetness of the butternut squash, while the savory notes of the Classic Pesto add an aromatic touch that ties everything together beautifully. We’ve also included juicy, finely chopped tomatoes for a burst of freshness, and a sprinkle of Romano cheese for a tangy finish that elevates this dish from ordinary to extraordinary.

This Pesto Pizza is incredibly versatile and can easily be enjoyed for lunch, as a main course for dinner, or even sliced up as a satisfying snack. Plus, it’s quick to prepare and comes together in just 45 minutes! With only 385 calories per serving, you can indulge without the guilt. Whether you're gathering with family or hosting a casual get-together with friends, this Pesto Pizza with Butternut Squash is sure to be a crowd-pleaser.

Ingredients

  • pound butternut squash peeled ()
  • 14.5 ounce canned tomatoes drained finely chopped canned
  • ounces gouda cheese shredded
  • 0.8 teaspoon olive oil 
  • 0.5 teaspoon oregano dried
  • ounces parmesan cheese fresh grated
  • 0.3 cup classic pesto 
  • servings pizza dough 
  • teaspoons sugar 

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Preheat oven to 40
  2. Combine first 3 ingredients in a medium bowl.
  3. Place squash mixture on a baking sheet coated with cooking spray.
  4. Bake at 400 for 20 minutes or until squash is tender.
  5. Increase oven temperature to 45
  6. Sprinkle fontina over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop Classic Pesto by level teaspoons onto mixture; sprinkle with Romano.
  7. Bake at 450 for 20 minutes or until lightly browned.
  8. Totals include PIzza Dough

Nutrition Facts

Calories385kcal
Protein13.82%
Fat25.61%
Carbs60.57%

Properties

Glycemic Index
27.85
Glycemic Load
2.48
Inflammation Score
-10
Nutrition Score
22.790000122526%

Nutrients percent of daily need

Calories:384.87kcal
19.24%
Fat:11.55g
17.77%
Saturated Fat:4.46g
27.88%
Carbohydrates:61.48g
20.49%
Net Carbohydrates:54.55g
19.84%
Sugar:13.49g
14.99%
Cholesterol:18.03mg
6.01%
Sodium:837.08mg
36.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.02g
28.05%
Vitamin A:24593.9IU
491.88%
Vitamin C:53.93mg
65.37%
Calcium:329.51mg
32.95%
Manganese:0.59mg
29.74%
Potassium:1021.32mg
29.18%
Vitamin E:4.27mg
28.45%
Fiber:6.93g
27.72%
Magnesium:98.16mg
24.54%
Iron:4.24mg
23.57%
Vitamin B6:0.47mg
23.5%
Phosphorus:214.19mg
21.42%
Vitamin B1:0.28mg
19%
Folate:73.18µg
18.3%
Vitamin B3:3.6mg
17.99%
Copper:0.3mg
14.81%
Vitamin B5:1.17mg
11.74%
Vitamin B2:0.15mg
8.53%
Zinc:1.16mg
7.72%
Vitamin K:7.84µg
7.47%
Selenium:5.06µg
7.22%
Vitamin B12:0.26µg
4.32%
Source:My Recipes