I’m pretty sure almost everyone likes butternut squash. What’s not to like? It’s sweet, easy to find and easy to make. I’d even call it a winter comfort food.
I’ve made lots of squash soups, stews and roasted variations. But until yesterday I’d never tried squash pizza. It’s pretty straight forward and the finished product was good! I used my pizza stone but I’ll bet you can also use a regular cookie sheet and just make your pizza square. Even though I had some pureed squash left over (we bought a BIG squash!) my crust was pretty thick. When I make it next time I think I’ll try to thin out the crust a bit.
3 cups mashed butternut squash from 1 large squash
1 cup almond flour
3/4 cups garbanzo flour (but you can probably sub with almond)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 egg, lightly beaten
1 teaspoon dried oregano
1 teaspoon dried basil
Green Pizza sauce (recipe below), store-bought pesto or no sugar added tomato sauce
1 cup cherry tomatoes, halved
Few handfuls arugula, chopped baby spinach or basil
Any other toppings you like: sliced mushrooms, onions etc
Preheat oven to 400.
Cut squash in half long ways. Brush lightly with olive oil and place in oven, cut side up.
Roast for 45 minutes to an hour until squash is completely soft.
Let cool then scoop out the flesh.
In a large bowl combine the squash, egg, flour, salt, pepper, basil and oregano. Spread the mixture onto a parchment lined tray and create a 12-inch circle. Make sure the edges are a little bit thicker.
Bake at 425 for 30-35 minutes or until edges are crisp and can peel away from paper easily.
Top with sauce and vegetables then return to oven and cook for an additional 10 minutes. Let rest for a few minutes before garnishing with greens.
Green Pizza Sauce
1/3 cup cashews
1/2 cup basil
1 cup spinach
1/2 lemon, juiced
Sea salt and pepper to taste
6 tablespoons olive oil
In a food processor or Vitamix puree the cashews, basil and spinach. Add the remaining ingredients and process until thoroughly pureed.
Recipe adapted from Wholefully