Healthy Butternut Squash Pizzas with Rosemary Lunch Recipe
Healthy Butternut Squash Pizzas with Rosemary Lunch Recipe
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A single word about these healthy butternut squash pizzas with rosemary lunch recipe is just Yum, Yum and Yum. This butternut squash pizza is easy to make and tastes so delicious.
Healthy Butternut Squash Pizzas with Rosemary Lunch Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A single word about these healthy butternut squash pizzas with rosemary lunch recipe is just Yum, Yum and Yum. This butternut squash pizza is easy to make and tastes so delicious.
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
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.
Instructions
  1. 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.
  2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
  3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round.
  4. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size).
  5. Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm.
  6. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Recipe Notes

Serve and Enjoy with your family.