Butternut Squash Veggie Pizza

Name: Butternut Squash Veggie Pizza
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 3 cup butternut squash ((cubed*)); 3 clove garlic ((whole // skin removed)); 2 tbsp olive oil ((divided)); 1 pinch sea salt + black pepper; 1 tbsp maple syrup; 1 1/2 cup broccolini ((chopped // large stems removed)); 1/2 cup red onion ((chopped)); 1/2 cup cooked chickpeas ((rinsed and thoroughly dried // optional)); 1 pinch sea salt + black pepper; 1 tsp dried oregano; 6 oz store-bought pizza dough; 1 cup Butternut Squash Sauce ((recipe above)); 1/2 cup vegan parmesan cheese or store-bought vegan mozzarella cheese*; Vegan parmesan cheese; Red pepper flakes

By Minimalist Baker · Minimalist BakerPublic

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10-ingredient pizza that's perfect for late summer and fall. Butternut squash sauce adds a colorful, savory-sweet base, while broccolini, chickpeas, and onion add texture, fiber, and protein. A healthy, plant-based meal the whole family will enjoy.

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 8

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Recipe source

This recipe was taken from Butternut Squash Veggie Pizza · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

3 cupbutternut squash ((cubed*))
3 clovegarlic ((whole // skin removed))
2 tbspolive oil ((divided))
1 pinchsea salt + black pepper
1 tbspmaple syrup
1.5 cupbroccolini ((chopped // large stems removed))
0.5 cupred onion ((chopped))
0.5 cupcooked chickpeas ((rinsed and thoroughly dried // optional))
1 pinchsea salt + black pepper
1 tspdried oregano
170 gstore-bought pizza dough
1 cupButternut Squash Sauce ((recipe above))
0.5 cupvegan parmesan cheese or store-bought vegan mozzarella cheese*
—Vegan parmesan cheese
—Red pepper flakes

Steps

1
Preheat oven to 205°C (204 C) and position a rack in the middle of the oven.
2
Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and a pinch each salt and pepper. Toss to combine.
3
Bake for 15-20 minutes, or until all squash is fork tender.
4
Transfer squash and garlic to a blender or food processor with remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it's too thick. The consistency should be creamy and spreadable (not pourable).
5
Taste and adjust seasonings as needed. Set aside.
6
Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
7
Increase oven heat to 220°C (218 C).
8
Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).
9
Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas // amount as original recipe is written // adjust if altering batch size), veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).
10
Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.
11
Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.

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Per portion

Calories: ~42.1 kcal
Protein: ~3.3 g
Fat: ~4.2 g
Carbs: ~17.5 g
Fiber: ~1.9 g
Sodium: ~1.3 mg

5 ingredients still need USDA food links. dried oregano, Red pepper flakes are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk

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