Butternut Squash Pizza

Name: Butternut Squash Pizza
Yield: 4 servings
Ingredients: 1 1 small butternut squash; 1 1 1/2 tsp nutmeg; 1 1 tbsp olive oil; 1 2 medium yellow onions, thinly sliced; 1 3/4 cup grated lowfat Romano; 1 1 1/2 cups grated lowfat fontina; 1 1/4 cup chopped fresh parsley; 1 Grilled Pizza Crust

From the kitchen of Carly

Roasted butternut squash meets caramelized onions on a grilled crust, topped with a blend of fontina and Romano cheese. Nutmeg ties it all together with warmth and spice. Sweet, savory, and completely satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 small butternut squash
11 1/2 tsp nutmeg
11 tbsp olive oil
12 medium yellow onions, thinly sliced
13/4 cup grated lowfat Romano
11 1/2 cups grated lowfat fontina
11/4 cup chopped fresh parsley
1Grilled Pizza Crust

Instructions

Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.