Recipes Butternut Squash Pizza (Entree)

Number of Servings


    • 1 cup thinly sliced onion
    • 1/2 butternut squash, seeded and ,thinly sliced
    • 1 tsp. chopped fresh rosemary
    • salt and pepper to taste
    • 1 tbsp. olive oil, divided
    • 1 pkg. refrigerated pizza crust
    • 1 tbsp. cornmeal
    • 2 tbsp. grated Parmesan cheese




Preheat oven to 400° F. Place sliced onion and squash in a roasting pan.  Sprinkle with rosemary, salt, pepper and 1 tablespoon of the olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside. Increase oven temperature to 450° F. On a floured surface, roll each ball of dough into an 8-inch round. Place the rounds on a baking sheet sprinkled with cornmeal. Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and the remaining tablespoon olive oil. Cut into quarters, and serve.

Nutrition Information

342 calories; 7g fat (17.6% calories from fat); 10g protein; 63g carbohydrate; 4g dietary fiber; 2mg cholesterol; 528mg sodium.