Best Butternut Squash Spinach Goat Cheese Pizza Recipes

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA

Steps:

• Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

BUTTERNUT SQUASH PIZZA WITH WHITE SAUCE, SPINACH, AND GOAT CHEESE

Steps:

• 1. Preheat oven to 450°. 2. 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. 3. While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust. 4. 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. 5. 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.

BUTTERNUT SQUASH SPINACH & GOAT CHEESE PIZZA

Steps:

• 1. Heat oven 400 degrees
• 2. Toss squash with 1 tsp oil, salt and pepper. On a baking sheet, cook squash until soft and lightly browned (15 - 25 mins--depending on your oven, mine runs very hot )stirring halfway through. Set aside.
• 3. In a large skillet over med-high heat add remaining oil. Cook onion (add 1/4 tsp salt), stirring until LIGHT brown. Add 2 Tablespoons of water, cook stirring until GOLDEN ( 5 mins).Remove from heat
• 4. Turn oven up to 450(once squash is cooked of course). Sprinkle flour on flat surface and press dough into a 15 inch circle or 10" x 16" in rectangle(I use a rolling pin). Top with squash, onion, spinach, cheese and thyme.
• 5. Dust a pizza stone or inverted cookie sheet /w/ cornmeal; place pizza on it. Bake until crust is crispy and cheese melts. Depending on your oven this should take anywhere from 8 - 12 minutes.
• 6. THIS IS JUST A TIP--when I use dried herbs such as the thyme in this recipe...rub the thyme well with your finger tips. This releases the natural oils in the herb/spice and brings out the flavor!

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA RECIPE | EPICURIOUS.COM

Steps:

• Heat oven to 400°. Heat pizza stone on bottom rack (or use
• an inverted 11" x 16" cookie sheet, not heated). Toss squash
• with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking
• sheet, cook squash until soft and lightly browned, 25 minutes,
• stirring halfway through; set aside. In a large skillet
• over medium-high heat, heat remaining 1 tablespoon oil. Cook
• onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper),
• stirring, until light brown, 10 minutes. Add 2 tablespoons water;
• cook, stirring, until brown, 5 minutes. Remove from heat.
• Turn oven up to 450°. Sprinkle flour on a flat surface. Press
• dough into a 15-inch circle or 10" x 16" rectangle. Top with
• squash, onion, spinach, cheese and thyme. Dust stone or
• inverted sheet with cornmeal; place pizza on it. Bake until
• crust is crispy and cheese melts, 10 to 12 minutes.
• calories per slice, 9 grams fat, 3 grams saturated fat, 32 grams carbohydrate,
• grams fiber, 8 grams protein
• Nutritional analysis provided by
• Self