Butternut Squash Pizzas with Rosemary

Ingredients

• Onions

  Raw

  1 cup, sliced or 115g

• Squash

  Winter, butternut, raw

  ½ medium (1 lb) or 227g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Pizza Dough

  Hannaford

  16 oz or 456g

• Cornmeal

  Whole-grain, yellow

  1 tbsp or 8g

• Parmesan cheese

  Grated

  2 tbsp or 10g

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). 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 remaining tablespoon olive oil. Cut into quarters, and serve.

Similar Foods

• Butternut Squash Soup with Chestnuts
• Butternut Squash with Pumpkin-Seed Pesto
• Pearl Barley with Kale & Butternut Squash
• Breakfast Burrito Bowl with Spiced Butternut Squash
• Creamy Vegan Orzo Risotto with Butternut Squash
• Stuffed Turkey Breasts with Butternut Squash and Figs