Butternut squash pizza

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PREP TIME

30 min

TOTAL TIME

35 min

Makes

4 servings

Butternut squash pizza

Photo: Erik Putz

Butternut squash lovers rejoice! This decadent slice is creamy, crunchy and packed with veggie goodness.

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 506,
  • Protein
  • 17 g,
  • Carbohydrates
  • 85 g,
  • Fat
  • 14 g,
  • Fibre
  • 11 g,
  • Sodium
  • 1028 mg.

Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.

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