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Butternut Squash-Pesto Pizza

Name: Butternut Squash-Pesto Pizza
Prep time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 2 1/2 cups diced peeled butternut squash; 1/2 cup chopped onion (about 1 small); 1 tablespoon packed brown sugar; 1 teaspoon sea salt or kosher salt; 1/2 teaspoon black pepper; 2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil; 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust; 4 oz pancetta, diced; 3 tablespoons basil pesto; 1/2 cup chopped drained roasted red bell peppers (from 7-oz jar); 1/3 cup chopped walnuts; 1 cup shredded Asiago cheese (4 oz); 1/2 cup crumbled feta cheese (2 oz)

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Prep 35 min
Total 50 min
Ingredients 13
Servings 8

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Try something special tonight with a butternut squash pizza that's loaded with fall flavors. Roasted butternut squash adds sweet, garden-fresh flavor to this savory pizza. Make this butternut squash pizza recipe as an easy appetizer or a pizza night meal.

By Pillsbury Kitchens

Updated Dec 9, 2020

Bake-Off® Contest 44, 2010

Karen Stuber
Fulton, New York

Ingredients

2 1/2 cups diced peeled butternut squash
1/2 cup chopped onion (about 1 small)
1 tablespoon packed brown sugar
1 teaspoon sea salt or kosher salt
1/2 teaspoon black pepper
2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
4 oz pancetta, diced
3 tablespoons basil pesto
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1/3 cup chopped walnuts
1 cup shredded Asiago cheese (4 oz)
1/2 cup crumbled feta cheese (2 oz)

Make With

Pillsbury Pizza Crust

Steps

1

Heat oven to 400°F. In medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish. Bake about 20 minutes, stirring occasionally, until squash is tender.
2

Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle. Bake at 400°F 7 to 10 minutes or until light golden brown.
3

Meanwhile, in 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat. Add pancetta; cook 4 minutes, stirring frequently, until lightly browned. Drain.
4

Spread pesto over partially baked crust. Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses. Bake 6 to 8 minutes longer or until edges are golden brown. Let stand 5 minutes before serving.

Nutrition Information

360 Calories, 20g Total Fat, 12g Protein, 33g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 360

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 7g; 36%

Trans Fat: 0g

Cholesterol: 30mg; 9%

Sodium: 1070mg; 44%

Potassium: 230mg; 6%

Total Carbohydrate: 33g; 11%

Dietary Fiber: 2g; 8%

Sugars: 8g

Protein: 12g

% Daily Value*:

Vitamin A: 100%; 100%

Vitamin C: 20%; 20%

Calcium: 20%; 20%

Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;