| Servings | Prep Time | Cook Time | Passive Time |
| 4 | 20minutes | 30minutes | 50minutes |
| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time | Passive Time |
| 30minutes | 50minutes |
Nutrition Facts
Healthy Butternut Squash Pizzas with Rosemary Lunch Recipe
Amount Per Serving
Calories 435 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 7mg 2%
Sodium 1303mg 54%
Potassium 102mg 3%
Total Carbohydrates 59g 20%
Dietary Fiber 1g 4%
Sugars 11g
Protein 12g 24%
Vitamin A 1%
Vitamin C 18%
Calcium 11%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 1 cup onion thinly sliced
- 1/2 butternut squash peeled, seeded, and thinly sliced
- 1 teaspoon rosemary chopped fresh
- salt to taste
- black pepper to taste
- 3 tablespoons olive oil divided
- 16 ounce pizza crust dough one package refrigerated and divided
- 1 tablespoon cornmeal
- 2 tablespoons grated Parmesan cheese
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Nutrition Facts
Healthy Butternut Squash Pizzas with Rosemary Lunch Recipe
Amount Per Serving
Calories 435 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 7mg 2%
Sodium 1303mg 54%
Potassium 102mg 3%
Total Carbohydrates 59g 20%
Dietary Fiber 1g 4%
Sugars 11g
Protein 12g 24%
Vitamin A 1%
Vitamin C 18%
Calcium 11%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions
- Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
- Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
- Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round.
- Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size).
- Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm.
- Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Recipe Notes
Serve and Enjoy with your family.