Best Butternut Squash Rosemary Pizza Recipes

BUTTERNUT SQUASH, BACON, AND ROSEMARY PHYLLO PIZZA

Steps:

• Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.
• Preheat oven to 400°F.
• Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
• Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.
• Bake pizza in middle of oven until crust is golden, about 15 minutes.

BUTTERNUT SQUASH ROSEMARY PIZZA

Steps:

• Preheat oven to 400 degrees F. Place sliced onion and squash in a roasting pan. Sprinkle with some rosemary, salt, pepper, and olive oil; toss to coat.
• Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
• Reduce oven heat to 350 degrees F.
• You can leave the squash as soft slices OR mash with a fork, making sure to get the garlic in there too.
• Spread the squash mixture on the crust. Top with the onions, rosemary leaves, parmesan cheese, and salt and pepper to taste.
• Bake in oven until warm, about 10-12 minute.
• Slice and enjoy!