Recipes Nugget Markets Signature Recipes
Butternut Squash Pizzetta with Sage Pesto
- Prep time
- 20 minutes PT20M
- Cook time
- 20 minutes PT20M
- Yield
- 1 small pizza
- Difficulty
This autumn favorite highlights the sweetness of butternut squash and goes great on a seasonal boulot. Add any extra Sage Pesto to pasta or other recipes for an infusion of fall flavor.
Ingredients
Pizza:
- ¼ cup pumpkin seeds
- 1 cup raw butternut squash, peeled and small diced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- 1 small pizza crust OR Nugget Markets Seasonal Pumpkin Seed Boulot
- ½ cup Sage Pesto
- ¼ red onion, julienned
- 2 tablespoons grated parmesan
- 1 tablespoon cream of balsamic
Sage Pesto:
- ¼ cup pumpkin seeds
- 1 bunch sage
- 1 clove garlic, chopped
- ¼ cup grated parmesan
- 1 cup extra virgin olive oil
- ¼ teaspoon salt
Preparation
Preheat oven to 350°F.
Toast all pumpkin seeds (½ cup total) on a baking sheet for about 10 minutes. Place ¼ cup pumpkin seeds and remaining pesto ingredients in a blender and blend until smooth. Check flavor, season to taste and set aside.
Increase oven temperature to 425°F.
Toss diced butternut squash with extra virgin olive oil and salt, then place on a baking sheet and roast about15 minutes, until soft and cooked through.
Reduce oven temperature back to 350°F.
Place preferred pizza crust on a baking sheet spread with sage pesto. Top with mozzarella cheese and bake for 10-15 minutes, until cheese is melted.
Remove pizza from oven and top with butternut squash, remaining toasted pumpkin seeds, red onion and grated parmesan. Return pizza to oven and bake for 5 minutes.
Once cooked, remove pizza from oven, drizzle with cream of balsamic and serve.
