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Butternut Squash Pizza with White Sauce, Spinach, and Goat Cheese

Photo: Randy Mayor; Styling: Lindsey Lower

Try swapping out the goat cheese for feta or Gorgonzola to switch up the flavor profile.


Yields: Serves 4 (serving size: 2 wedges)

Nutrition

calories 284

fat 10.1g

satfat 3.2g

monofat 2.2g

polyfat 3.6g

protein 9g

carbohydrate 41g

fiber 4g

cholesterol 10mg

iron 4mg

sodium 504mg

calcium 149mg

Ingredients

2 cups precut peeled butternut squash (about 12 ounces)

1/4 teaspoon kosher salt, divided

1 (8-ounce) prebaked thin pizza crust (such as Mama Mary's)

5 tablespoons refrigerated light alfredo sauce

1 teaspoon extra-virgin olive oil

6 cups fresh baby spinach

1 ounce goat cheese, crumbled (about 1/4 cup)

1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 450°.

Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt.

While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust.

Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper.

Bake pizza in bottom third of oven at 450° for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until crust is crispy. Cut pizza into 8 wedges, and serve immediately.

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