Roasted Butternut Squash Pizza
perfect appetizer for a summer party. Goes great with a glass of white wine or a martini. Make the sauce ahead of time and serve hot or cold.
Servings: 1 Large Pizza
Ingredients
- 4 cups diced butternut squash (about ½ a squash)
- 1 tablespoon olive oil
- 1 yellow onion, quartered
- 3 cloves garlic, peeled
- ½ teaspoon salt
- 1 pinch nutmeg
- ¼ cup plant-based milk (such as soy or almond)
- 1 pizza dough (store-bought or homemade)
- 1 small bunch fresh sage (about 15 large sage leaves)
- 1 pinch black pepper
Instructions
- Preheat your oven to 400F (200C). Lightly grease a pizza pan.
- Add the squash cubes, onion, olive oil, garlic, salt, and nutmeg to a large bowl and toss to coat evenly. Dump onto a baking sheet and spread into one even layer. Bake for 30 minutes, flipping halfway through until fork tender. Remove from the oven and turn the oven up to 450F (230C).
- Remove from the oven and add to a blender or food processor. Pour in the non-dairy milk, and blend on low to combine into a creamy sauce, stopping to scrape down the sides as needed.
- Lightly flour a clean work surface. Stretch the pizza dough to fit the pizza pan. Spread a nice thick layer of the squash sauce on your pizza, then sprinkle with sage leaves. Add a few cracks of pepper. Bake for 15-20 minutes, and bake until the crust is golden. Serve hot or cold.
Nutrition
Calories: 258kcal
Find it online:
https://itdoesnttastelikechicken.com/roasted-butternut-squash-pizza/Scan the QR code for updates, tips, and to ask me any questions!
