Recipes

Butternut Squash Pizza

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Butternut Squash Pizza

Butternut Squash Pizza

amanda

Equipment

  • - Butternut Squash Pizza Stone: A flat, round pizza stone designed to withstand high temperatures up to 500°F (260°C) for baking a perfect butternut squash pizza.

  • - Silicone Baking Mat with Nonstick Coating: A reusable silicone baking mat that provides a nonstick surface for pizzas, including butternut squash pizza. Easy to clean and dishwited safe.

  • - Pizza Dough Roller: A versatile dough roller tool, perfect for rolling out thin and even pizza crusts. Ideal for making your own homemade butternut squash pizza dough.

  • - Digital Food Scale: An accurate digital food scale that helps ensure the perfect balance of ingredients, including squash toppings for your pizza. Ideal for portioning and precision in cooking.

  • - Electric Mixer with Paddle Attachment: A powerful electric mixer that can effortlessly combine squash puree and other pizza toppings for a smooth, consistent sauce.

  • - Parchment Paper Set: A set of high-quality parchment paper sheets that can be used for lining pans and preventing sticking when baking your butternut squash pizza.

Ingredients

  • 1 small butternut squash

  • 1 1/2 tsp nutmeg

  • 1 tbsp olive oil

  • 2 medium yellow onions, thinly sliced

  • 3/4 cup grated lowfat Romano

  • 1 1/2 cups grated lowfat fontina

  • 1/4 cup chopped fresh parsley

  • Grilled Pizza Crust

Instructions

1

Instruction 1

Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.
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