Pizza is a great way to add in extra veggies to your meals. This pizza uses the creamy butternut squash to add in color, flavor, and texture. A fun family meal idea is to create your own mini pizzas with a wide variety of vegetables and other toppings.
6 (1/4-inch-thick) slices peeled butternut squash
2 tsp sugar
3/4 tsp olive oil
1/2 cup shredded fontina or Gouda cheese
whole-wheat pizza dough
1 (14-oz) can finely chopped tomatoes, drained
1/2 tsp dried oregano
1/4 cup pesto (I usually make my own)
1/2 cup grated fresh parmesan cheese
1. Preheat oven to 400 degrees F.
2. Combine squash, sugar, and olive oil. Place squash mixture on a baking sheet coated with cooking spray and bake at 400 degrees F for 20 minutes or until squash is tender.
3. After squash finishes cooking, increase oven temperature to 450 degrees F.
4. Sprinkle fontina or gouda cheese over dough (leave a 1/2-inch) border. Top with squash mixture, tomatoes, and oregano. Drop pesto by level teaspoons onto mixture, sprinkle with parmesan cheese.
5. Bake at 450 degrees F for 20 minutes or until lightly browned.
Yield: 6 servings
Cooking Light, September 2002