Pizza with butternut squash

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I would never have thought to make pizza with butternut squash but this sounds delicious.  You can make your own pizza dough or buy it fresh or frozen at the supermarket.  Pesto is also generally available at stores, or, again, make your own.  Mozzarella would be a good substitute for the fontina or Gouda cheese and, if you use the part-skim milk variety, would bring down the fat content of the pizza. And, of course, dispense with the sugar if you want.

Cleo, Food Bank volunteer

 

 

 Ingredients

• 6 (1/4-inch-thick) slices peeled butternut squash (about 1/2 pound)
• 2 teaspoons sugar
• 3/4 teaspoon olive oil
• Cooking spray
• 1/2 cup (2 ounces) shredded fontina or Gouda cheese
• Pizza dough
• 1 (14.5-ounce) can finely chopped tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/4 cup pesto
• 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese

Preparation

• Preheat oven to 400°.
• Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until squash is tender.
• Increase oven temperature to 450°.
• Sprinkle fontina over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop pesto by level teaspoons onto mixture; sprinkle with Romano. Bake at 450° for 20 minutes or until lightly browned.
• Totals include Pizza Dough

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