BUTTERNUT SQUASH, BACON, AND ROSEMARY PHYLLO PIZZA
Categories Food Processor Appetizer Bake Rosemary Bacon Butternut Squash Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6 as an entrée or 8 to 10 as an hors d'oeuvre
Number Of Ingredients 10
Steps:
- Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.
- Preheat oven to 400°F.
- Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
- Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.
- Bake pizza in middle of oven until crust is golden, about 15 minutes.
BUTTERNUT SQUASH AND ARUGULA PIZZA
Provided by Valerie Bertinelli
Categories main-dish
Time 2h40m
Yield 4 to 6 servings (one 14-inch pizza)
Number Of Ingredients 18
Steps:
- For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine. Add 3/4 cup warm water and the oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.
- For the topping: Meanwhile, preheat the oven to 400 degrees F.
- Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste. Roast until just tender, about 10 minutes.
- In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil.
- Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.
- Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.
- Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper. Top the pizza with the arugula, then cut into slices to serve.
BUTTERNUT SQUASH PIZZA WITH ROSEMARY
Wonderful flavor pairing that elevates pizza to a new level. Source: http://food.yahoo.com/recipes/allrecipes/41998/butternut-squash-pizzas-with-rosemary
Provided by Camden Cook
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Distribute squash mixture over the pizza shell 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.
Nutrition Facts : Calories 170.4, Fat 10.3, SaturatedFat 1.4, Sodium 7.1, Carbohydrate 20.7, Fiber 3.4, Sugar 4.8, Protein 1.8
BUTTERNUT SQUASH ROSEMARY PIZZA
This is from another internet site. Delicious and healthy! I use whole wheat tortillas or pitas as crust. You could also use pre-made squash puree, but make sure to saute the garlic and onions in some oil before baking the pizza. This goes great with a soup or a nice chicken breast.
Provided by yogiclarebear
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Place sliced onion and squash in a roasting pan. Sprinkle with some rosemary, salt, pepper, and 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.
- Reduce oven heat to 350 degrees F.
- You can leave the squash as soft slices OR mash with a fork, making sure to get the garlic in there too.
- Spread the squash mixture on the crust. Top with the onions, rosemary leaves, parmesan cheese, and salt and pepper to taste.
- Bake in oven until warm, about 10-12 minute.
- Slice and enjoy!
Nutrition Facts : Calories 320.1, Fat 17.4, SaturatedFat 4.1, Cholesterol 11, Sodium 204.3, Carbohydrate 38.2, Fiber 6.2, Sugar 7.9, Protein 8.2
BUTTERNUT & ROSEMARY PIZZA
This easy, flavour-packed pizza uses a pack of bread mix and doesn't need to be left to rise
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Make the bread dough according to pack instructions, knead for a few mins, then, using a little flour to stop it sticking, roll out into 2 large rounds and lift onto baking sheets.
- Heat the oil in a large frying pan, then fry the squash with the onion and chopped rosemary for 5 mins until beginning to soften and brown. Splash in about 200ml water, then cook over a fierce heat for 10 mins, stirring until the squash is tender and almost all the liquid has gone. Heat oven to 220C/ fan 200C/gas 7.
- Stir the sugar, vinegar and some seasoning into the squash mix, then spread it all over the pizza dough. Top with a few small rosemary sprigs, crumble over the feta, then drizzle with a little more oil, if you like. Bake 1 at a time for 15 mins or until the pizzas are golden and crisp. Serve with a salad.
Nutrition Facts : Calories 630 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.92 milligram of sodium
ROSEMARY ROASTED BUTTERNUT SQUASH
Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
Provided by Kristin Licavoli
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
- Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g
BUTTERNUT SQUASH PIZZAS WITH ROSEMARY
Yum, yum, yum!
Provided by dakota kelly
Categories Main Dish Recipes Pizza Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 567.1 calories, Carbohydrate 96.9 g, Cholesterol 3 mg, Fat 13.7 g, Fiber 6.8 g, Protein 14.8 g, SaturatedFat 2.1 g, Sodium 947.5 mg, Sugar 9.2 g
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