Butternut Squash Pizzas

http://greenlitebites.com/2013/01/28/butternut-squash-pizzas/
butternut pizza featured image

Sometimes I’ll see a food photo and say,

“MAN Why didn’t I think of that?!”

That’s what happened this weekend when I did a quick google search for butternut squash ideas.

I don’t really search recipes, I search photos. I’ll put the ingredients I want to work with in google and do an image search. Then I just keep scrolling and scrolling until something screams out at me. That’s exactly what happened when I came across this photo from Food with Kid Appeal.

I didn’t even read the recipe, I simply said… “Genius!” And ran to the kitchen.

Butternut Squash Pizzas I can not believe how good this was. I used leftover homemade sauce and an ounce of cheese to make a yummy, light pizza! I liked them even more than English muffin pizza. Totally my new go to.

Here’s what I did…

  • 2 round slices of butternut squash about 1/2 inch thick
  • 1/4 cup tomato or pizza sauce (don’t have any? See note below)
  • 1 oz fancy shredded cheese (I used a mexican cheese blend because I was out of mozzarella)
  • sprinkle of parsley

Preheat the broiler.

Cut the squash.

Butternut Squash Pizzas  - Step 1

Spray a cookie sheet with non-stick spray and place the rounds 2 racks under the broiler for 10 minutes.

Flip the rounds, spread each with half the sauce and top each with half the cheese.

Butternut Squash Pizzas  - Step 2

Place the squash back under the broiler for 2-3 minutes until the cheese is melted. Remove and sprinkle with parsley.

Butternut Squash Pizzas  - Step 3

Enjoy the warm cheesy goodness of pizza without any bread!

Butternut Squash Pizzas  - Close Up

And in case you are wondering…

Butternut Squash Pizzas  - picked up

YES! You are able to pick up and eat these just as pizza was meant to be enjoyed. :) I made these for a second time today and snapped that photo for instagram. Also Note: If you don’t have sauce handy, smear about 1 tbsp tomato paste on each round and sprinkle with garlic, basil and salt. Works just as well and is just as yummy!

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
170 5g 4g old: 3 new: 4
Sugar Sat Fat Carbs Protein
4g 3g 23g 10g
28 comments »»
Posted in: 3 WWP, 4 WWPP, Food Photos, Lunch Ideas, Pizza Ideas, Snack Ideas, Vegetarian Ideas
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26 Comments and 2 Replies

  1. kat

    emailed to my mom and im def going to try this in my household too. Love the low points but high volume and nutrient value.

  2. Sheriese

    We have just started cooking more butternut squash.. and my 8 year old asked for seconds last night! This looks like a fun way to get her even more interested in healthier foods (up until very recently she would not even try squash). Love this idea!

  3. Anne @ eatcleaneatreal

    This is super fun! I cant do a lot of tomato sauce (it upsets my sensitive stomach) but Im envisioning a white pizza spin-off….or maybe some pesto and goat cheese?!

    And I cant believe I didn’t know you could eat the skin on butternut squash. it is hands down my favorite vegetable, but sometimes I just cant find the motivation to peel it so it sits in the fridge. Thanks for the tip!

  4. Liam Rubel

    Think of this types of foods at the diets are always no no but we have made recipe with so much low calorie and less fattening so anyone can go for it. Thanks Roni.

  5. Andrea

    Okay, I’ve recovered from the shock that you CAN eat the skins on a bnut squash!! Never even gave it a second thought bc it’s so thick and hard to cut. So even if its not your idea, thank you so much for the inspiration!! I think we’ll all do anything for a slice of pizza sometimes!!
    Ps…Yours look SOOO much more appetizing than the ones you linked to!!

  6. Danielle

    OO I have a butternut squash sitting onthe counter didnt know what I wanted to do with it and wasnt thrilled with peeling it – guess we are having pizza this weeek!!!

    Thanks!

  7. Sheri

    I tried this recipe tonight from memory. My slices were a bit thicker than 1/2 inch I think. I used 1 tbsp spaghetti sauce, super thin sliced onions and mozza cheese. I cooked the squash 10 min on one side and 5 min on the other before adding toppings. It was really good! The ony thing, I wish there was a way to keep the cheese from wanting to slide off. I browned the cheese more than you did in the pic. Going to be doing this again. Two slices were very filling.

  8. Mindy

    This looks delicious! I am excited to try it. Is the butternut squash already cooked when you slice it or was it raw? Thanks for the great idea!

  9. roni

    Hold it tight and use a good knife. If you are worried about slipping cut a slice off the side of the squash so it doesn’t roll.

    Hope that helps!

  10. Amy

    I made these today for lunch for my family! I really liked them! My hubby didn’t like the skin being on and my kids only ate a little, but they are weird! Haha. I put pizza sauce, cheese, and pepperoni on them…they were yummy!

    1. roni

      The only way to get it crunchy would be to no pre-cook it but then it would be more of a “raw” crunch than anything if you know what I mean. Butternut is just softens as it cooks.

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