Roasted Butternut Squash and Kale Pizza

After reading Nanette’s post about the plentiful benefits of winter squashes, I couldn’t help but search for squash recipes. I felt like a winner as my eyes glanced across this recipe, because not only is it starring two powerfully nutrient-rich ingredients, but it definitely appealed to my recent pizza cravings. This recipe puts an interesting twist on the traditional pizza by providing just the right amount of sweet and savory. So go ahead, enjoy a few slices alongside a simple green salad and end your meal with a guilt-free feeling!

Roasted Butternut Squash and Kale Pizza

Yield: 2 Pizzas

Ingredients:

  • 2 (1/2 pound) balls pizza dough
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 bunch kale, rinsed and cut into 2-inch ribbons
  • 4 small red onions, quartered (0r 1/2 a large red onion, sliced)
  • 3 garlic cloves, sliced
  • 2 cups shredded reduced-fat mozzarella cheese (or your choice of regular or non-fat cheese)
  • 3 sprigs thyme
  • 5 Tbsp. extra virgin olive oil, divided
  • Pinch of coarse salt and freshly ground pepper
  • Fresh Parmesan shavings for garnish

(I made use of my leftover naan bread from Trader Joe’s, as pictured below, rather than making the pizza from scratch. The nutrition facts provided at the end are based off the use of pizza dough.)

Method:

  1. Preheat your oven to 400 degrees
  2. Use a veggie peeler to peel the rind off the butternut squash and discard. Using a spoon, pull out the seeds.
  3. Cut the squash into 1-inch cubes
  4. On a rimmed baking sheet, toss the squash and red onions with 2 Tbs oil, the thyme and a pinch of salt and pepper. Roast 30 minutes, checking at 2o minutes and tossing
  5. In a medium skillet, heat 1 Tbsp. of oil over medium-high. Add the garlic and bloom 30 seconds. Add the kale and saute for 2 minutes, until slightly softened. Remove from heat
  6. Roll out each ball of dough on a floured surface. Brush each crust with a Tbsp. oil, followed by a cup of shredded mozzarella. Top with sauteed kale and the roasted squash/onion mixture.
  7. Stick back in the oven for 10 more minutes (or until crust is golden brown and cheese is nicely bubbly; I took mine out at 10 minutes, and it could’ve stayed in for a bit longer)
  8. Top each pizza with fresh Parmesan shavings
  9. Enjoy!!

Nutrition Facts:

Serving Size: 2 servings per pizza (as shown in the featured picture at the top of the page); 4 servings per recipe

Calories 390; Calories from Fat 140 Total Fat 15.5 g Saturated Fat 3.5 g Trans Fat 0g Cholesterol 10 mg Sodium 710 mg Total Carbs 46 g Dietary Fiber 4 g Sugars 4 g Protein 14.5 g

Vitamin A 430% DV Vitamin C 160% DV Calcium 60% DV Iron 45% DV

This  wonderful recipe and featured picture was provided by Bev Cooks. Browse her blog to see what else she has to offer!

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