It all started when I purchased butternut squash all chopped up and packaged at Wegmans. I needed it for a soup recipe I made earlier in the week. Quite frankly, it’s definitely worth the extra price to buy butternut squash all prepped. It is not the easiest of veggies to peel, chop, and cut up. I love it, though, and wanted to use some of the leftover squash for something else. Letting my creative juices flow, lo and behold I came up with a recipe! Listed below are some of the steps in the process of making this yummy pizza.
After tossing squash with olive oil, salt and pepper, I baked it on a cookie sheet until it was very soft. There is something so delectable about butternut squash starting with its name. It just sounds good. I love the way it smells when it is cooking! I baked it at 350 degrees for about 25 minutes but you need to keep an eye on it. Depending on the size of the pieces, some cook more quickly than others. I finished cooking the pieces that were still a little firm in the microwave with a little water.
While the squash is baking, sauté the spinach and mushrooms (separately).
Usually, I make my own pizza crust or purchase a fresh or frozen prepared dough. Recently, at Trader Joe’s, I discovered an awesome shortcut! It’s a great alternative to homemade or fresh/frozen dough that you have to stretch and roll out. It also happens to taste great!When the squash is done, place it in a bowl and mash it up with a fork. Smash it and mash it until it is fairly smooth. After that, place the squash mash on the pizza dough and spread it out. Next sprinkle with shredded fontina cheese. FYI shredded cheese ALWAYS taste better when you shred it yourself. Next place the cooked spinach and mushrooms on top of the cheese.
Bake at 350 degrees for 12 minutes (or until cheese is brown and bubbly) and voila!
Cremini Mushroom, Spinach, and Savory Butternut Squash Pizza
2 cups butternut squash (cubed)
2 cups fresh baby spinach
5 ounces cremini mushrooms
1 1/2 cups shredded fontina cheese
1/2 tsp. white pepper
1/4 tsp. sea salt
1 Trader Joe’s Par-Baked Organic Pizza Crust
- Drizzle olive oil (about 1 1/2 tsp) on butternut squash. Toss with salt and pepper.
- Bake at 350 degrees for 25 minutes.
- While squash is baking, saute spinach. Squeeze out extra liquid and set aside.
- Saute mushrooms. Set aside.
- Shred fontina cheese.
- When squash is done cooking, place pizza stone in oven turning heat up to 500 degrees until you are ready to put pizza in.
- While oven is heating, mash soft squash with a fork until fairly smooth.
- On a pizza peel (sprinkled with corn meal to avoid sticking), assemble pizza by spreading squash mash on crust, followed by fontina cheese.
- Next sprinkle spinach and mushrooms pieces over the cheese.
- Turn oven down to 350 degrees.
- Transfer pizza from peel to stone and bake for approximately 12 minutes or until cheese is brown and bubbly!
If you have never made homemade pizza before and have any questions, please ask me! This is a great healthy alternative to ordinary pizza. Lower in fat, higher in fiber, and super TASTY! Enjoy!