butternut squash spinach & goat cheese pizza

★★★★★ 1 Review
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By Kathleen Walsh
from Fayetteville, NC

I honestly do not remember where the original recipe came from (I think Epicurious.com) but when squash is available I use it and enjoy every bite. When I first made this my husband had THAT look on his face (eew not liking what I see) but one bite and he was hooked! Trust me this is so sweet and delicious it will become one of your favs on a Saturday meal of soup and pizza (which is what we do on Sats...soup& pizza or soup and paninis). ENJOY this low cal delight!!

★★★★★ 1 Review
serves 8 slices
prep time 30 Min
cook time 10 Min

Ingredients For butternut squash spinach & goat cheese pizza

  • 2 c
    cubed butternut squash
  • 1 Tbsp
    + 1 tsp olive oil, divided
  • 1/4 tsp
  • 1/4 tsp
    fresh ground pepper
  • 1 md
    red or sweet white onion halved and thinly sliced
  • 1/4 c
    all-purpose flour
  • 1
    ball store bought whole-wheat pizza dough room temp
  • 2 c
    fresh chopped baby spinach
  • 8 oz
    crumbled goat cheese (orig recipe calls for 4 oz but that simply is not enough for me)
  • 1/2 tsp
    dried thyme
  • 2 Tbsp

How To Make butternut squash spinach & goat cheese pizza

  • 1
    Heat oven 400 degrees
  • 2
    Toss squash with 1 tsp oil, salt and pepper. On a baking sheet, cook squash until soft and lightly browned (15 - 25 mins--depending on your oven, mine runs very hot )stirring halfway through. Set aside.
  • 3
    In a large skillet over med-high heat add remaining oil. Cook onion (add 1/4 tsp salt), stirring until LIGHT brown. Add 2 Tablespoons of water, cook stirring until GOLDEN ( 5 mins).Remove from heat
  • 4
    Turn oven up to 450(once squash is cooked of course). Sprinkle flour on flat surface and press dough into a 15 inch circle or 10" x 16" in rectangle(I use a rolling pin). Top with squash, onion, spinach, cheese and thyme.
  • 5
    Dust a pizza stone or inverted cookie sheet /w/ cornmeal; place pizza on it. Bake until crust is crispy and cheese melts. Depending on your oven this should take anywhere from 8 - 12 minutes.
  • 6
    THIS IS JUST A TIP--when I use dried herbs such as the thyme in this recipe...rub the thyme well with your finger tips. This releases the natural oils in the herb/spice and brings out the flavor!

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