Mexican Pizza on Butternut Squash

A few days before leaving for my first every cruise vacation, I pulled out 3 simple ingredients to make an awesome quick lunch.

I shared the basic idea for this pizza last year and I still make it anytime I have a large butternut squash. This particular time I had no sauce and no shredded cheese, but I DID have salsa and pepper jack.

BAM! It's Mexican "pizza" time!

The result had the same creamy butternut "crust" that held the toppings beautifully. Honestly, you could top this with almost anything and it'd be yummy. Next time I'm thinking a little hummus and Muenster. Oh! Or roasted red peppers and feta!

Really, the possibilities are endless.

Here’s what I did…

Ingredients

• 2 round slices of butternut squash, about ½ inch thick
• 2 tablespoon salsa
• 1.5 oz pepper jack cheese, sliced
• Sprinkle of dried chives and/or dried cilantro

Instructions

Preheat the broiler.

Cut the squash.

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 salsa and top each with half the cheese.

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

I won't be back in my kitchen until next week, but I AM taking a Mexican cooking class in Cozumel tomorrow so I'm hoping to come home inspired!

📖 Recipe

Mexican Pizza on Butternut Squash

Who says pizza has to be boring? Try this flavorful Mexican pizza on a crispy, roasted butternut squash crust for a twist on a classic favorite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American

Servings 1 people

Calories 843 kcal

Ingredients

  

1x2x3x

• 2 round slices of butternut squash about ½ inch thick
• 2 tablespoon salsa
• 1.5 oz pepper jack cheese sliced
• Sprinkle of dried chives and/or dried cilantro

Instructions

 

• Preheat the broiler.
• Cut the squash.
  2 round slices of butternut squash
• 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 salsa and top each with half the cheese.
  2 tablespoon salsa, 1.5 oz pepper jack cheese
• Place the squash back under the broiler for 2-3 minutes until the cheese is melted. Remove and sprinkle with chives.
  Sprinkle of dried chives and/or dried cilantro

Nutrition

Calories: 843kcalCarbohydrates: 178gProtein: 26gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 525mgPotassium: 5400mgFiber: 31gSugar: 34gVitamin A: 159974IUVitamin C: 316mgCalcium: 1047mgIron: 11mg

Keyword Butternut, mexican, Pizza, Squash

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