Recipe by dakota kelly
"Yum, yum, yum!"
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thinly sliced onion
butternut squash - peeled, seeded, and thinly sliced
chopped fresh rosemary
salt and black pepper to taste
olive oil, divided
1 (16 ounce) package
refrigerated pizza crust dough, divided
grated Asiago or Parmesan cheese
This is very similar to a pizza I make quite often, the only changes being that when I roast the Butternut Squash (we call it pumpkin here in Australia) is that I also add a little balsamic vinegar to the roasting pan. This helps the onions and squash caramelise beautifully. I have also in the past roasted different vegetables to go on the pizza... things like new asparagus, cherry tomatoes, zucchini or eggplant. Further to that after the vegetables are roasted I add Proscuitto to the pizza, as well as some goats cheese or feta (depending on what I have on hand)and a little parmesan or pecorino along with some mozzarella. Serve with a simple green salad of baby spinach leaves with a balsamic vinegarette
I thought it was ok...and alittle bland and I don't mind blande. My 10 year old liked it and my husband made so many faces while eating it I got up and made him a sandwich. If I were to make it again I would add a lot to it...more cheese, mushcrooms, cherry tomatoes, garlic, a little more rosemary but I doubt I will be making it again.
Wow, I was so surprised by this recipe. It came out awesome, and I don't normally like Butternut Squash at ALL. This recipe can even be enjoyed cold. It's sweet, fragrant, and so good for you. I used only a small amount of cheese (Monteray Jack & Parmasean). I also carmelized the onions instead of putting them in the oven with the squash.
It was someones GREAT suggestion that the butternut squash be boiled on the stove for 4 minutes in order to aid in peeling. Thanx!
This is a great recipe! Here is how my boyfriend and I spiced this up a bit. Add Olive Oil and chopped garlic to the crust (we used a already made pizza crust. Then top with the squash and onions. Before putting on the Parmesan, top with shredded mozzarella. Bake the same way as the recipe. Mmmm....it's so good!
In a word - Amazing. Loaded with flavor.
I carmelized red onions with a little bit of balsamic and sugar instead of baking them, and put it on top of the roast squash.
Instead of parm (which I will still try), I used a light (!! - too much would overpower the delicate squash flavor - !!) sprinkling of cheddar and blue cheese. WOW, it kicked it up a notch.
I made this with Trader Joe's whole wheat pizza crust which made 2 9in pizzas, and in the last few minutes of baking, I slid them off the tray and baked it right on the oven rack to get it nice and crispy.
I also added some julienned bresaola - a cured italian meat, like procuitto, except made from beef and not pork. It added a nice bit of salt to the savory, and went great with the blue cheese.
This has turned into one of my top go-to recipes! I made a few changes for ease - I just make one big pizza and then cut it into squares. I microwave the grated squash for 5 minutes before adding it to a saute pan with carmelized red onions (instead of white) and the rosemary. Delicious!
What a find! I used an oat bran pita bread instead of the pizza dough and pre-cooked/mashed squash in place of the sliced squash. Once they came out of the oven, we topped with more diced veggies. Excellent springboard for creative lunches!!!
My husband and I loved it. I made it on whole wheat crust I made with my bread machine. This is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Pizzas with Rosemary
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
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