Description
Autumn flavors meet pizza night!
Roasted butternut squash puree, goat cheese, and prosciutto on naan.
Ingredients
Units
Scale
- 4 cups (946 ml) Butternut Squash
- 3 cloves Garlic
- 3 tbsp Olive Oil
- 1 tbsp Fresh Thyme
- 0.5 tsp Chili Powder
- 1 tbsp Honey
- 2 pieces Garlic Naan
- 0.5 cups (118 ml) Red Onion
- 6 ounces (170 g) Goat Cheese
- 0.5 cups (118 ml) Parmesan
- 3 ounces (85 g) Prosciutto
- Roasted Pumpkin Seeds
- Kosher Salt
- Ground Pepper
Instructions
- Preheat oven to 400°F (204°C).
- Line a baking sheet with aluminum foil.
- Add the squash and garlic to the baking sheet.
- Drizzle with 2 tablespoons of olive oil and sprinkle with thyme and chili powder.
- Season generously with salt and pepper.
- Toss to combine.
- Roast squash in the oven until fork tender, about 20-30 minutes, tossing halfway through cooking.
- Make the squash sauce: Transfer squash and garlic to a food processor.
- Add in the remaining tablespoon of oil and honey.
- Puree until creamy and smooth, adding more olive oil (or vegetable broth or water) if it’s too thick.
- Taste and adjust for seasoning with salt and pepper and sweetness with honey.
- For the Pizza: Place naan on a baking sheet.
- Spread with a heaping 1/3 – ½ cup of the squash sauce.
- Top with red onion, goat cheese slices and parmesan.
- Bake for 13-15 minutes, or until golden brown.
- To serve: Remove from oven and top with prosciutto, fresh thyme and pumpkin seeds.
- Serve immediately.
Notes
- For a richer flavor, use high-quality prosciutto with visible fat.
- If you don’t have naan, substitute with another flatbread like pita bread.
- Store leftover pizza in the refrigerator for up to 2 days; reheat gently in a pan or oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 50