Photo: Erik Putz
Butternut squash lovers rejoice! This decadent slice is creamy, crunchy and packed with veggie goodness.
750-g pkg frozen butternut squash, thawed
5 tsp canola oil, divided
4 garlic cloves
156-mL can tomato paste
1 cup vegetable broth
3/4 tsp sweet paprika, divided
1/8 tsp salt
1 small red onion, thinly sliced
170 g broccolini, cut into thin strips
2 store-bought thin pizza crusts
1/2 cup crumbled feta
1/2 tsp hot pepper flakes, (optional
Reserve 2 cups butternut squash in a medium bowl and set aside.
Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, remaining butternut squash, garlic, tomato paste, broth and 1/2 tsp paprika. Cook, stirring often, until thickened, 10 to 12 min. Transfer mixture to a blender and blend until smooth. This will make about 2 cups of sauce.
Add 2 tsp oil to same pan, then onion and broccolini. Cook until Broccolini is tender-crisp, 3 to 4 min. Transfer to a bowl. Add remaining 1 tsp oil to pan, then reserved squash, salt and remaining 1/4 tsp paprika. Cook, stirring occasionally, until just warmed through, 1 to 2 min.
Position rack in centre of oven, then preheat to broil. Arrange pizza crusts on baking sheets and spread about 1 cup sauce over each crust, then top with onion, broccolini and squash pieces, dividing evenly. Sprinkle each with 1/4 cup feta and 1/4 tsp hot pepper flakes, if desired. Bake until warmed through, 4 to 5 min.
Calories 506, Protein 17g, Carbohydrates 85g, Fat 14g, Fibre 11g, Sodium 1028mg.
Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.
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