Fun Fall Recipe Butternut Squash Rosemary Pizza

With the dedication to healthy eating comes the challenge of balancing the enjoyment of life’s abundance with staying committed to your goals. I think you can do both. Recently, on a cold Colorado evening, I made this recipe with a good friend and we enjoyed everything about the process… shopping for the best ingredients, spending time in the kitchen together, and finally sampling our creation.

While this recipe is not my own, I think it is worth sharing! The flavors are simple and elegant. I hope you enjoy it as much as we did…

 

 

 

 

Butternut Squash Pizza*

Serves 6

1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
1 medium onion, halved and thinly sliced (1 1/2 cups)
2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
1 Tbs. finely chopped fresh rosemary
1 16-oz. pkg. refrigerated pizza dough
1/2 cup fresh spinach leaves
1/4 cup shaved Parmesan cheese

1. Preheat oven to 400°F.

2. Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until  tender.

3. Increase oven temperature to 450°F. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round. Place dough rounds on baking sheet, and top with squash mixture. Bake 13 to 17 minutes, or until crust is crisp. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs. shaved Parmesan.

Per 1/3 pizza (2 SLICES) 295 cal; 9 g prot; 8 g total fat (2 g sat fat); 47 g carb; 2 mg chol; 448 mg sod; 3 g fiber; 5 g sugars

*Vegetarian Times: Candice Garrett 1st place winner 2012 Reader Recipe Contest