Butternut Squash Veggie Pizza — Flavorful, Fall-inspired, The perfect balance of savory + sweet, Loaded with veggies, Satisfying, & Simple. Totally swoon-worthy because it all starts with a buttery, bright orange butternut squash sauce.
Ingredients
SAUCE:
- 3 cups butternut squash (cubed*)
- 3 cloves garlic (whole // skin removed)
- 2 Tbsp olive oil (divided)
- 1 pinch sea salt + black pepper
- 1 Tbsp maple syrup
PIZZA:
- 1 1/2 cups broccolini (chopped // large stems removed)
- 1/2 cup red onion (chopped)
- 1/2 cup cooked chickpeas (rinsed and thoroughly dried // optional)
- 1 pinch sea salt + black pepper
- 1 tsp dried oregano
- 6 ounces store-bought pizza dough (I Love Trader Joe’s Garlic & Herb or Whole Wheat)
- 1 cup Butternut Squash Sauce (recipe above)
- 1/2 cup vegan parmesan cheese or store-bought vegan mozzarella cheese*
FOR SERVING optional:
- Vegan parmesan cheese
- Red pepper flakes
FOR VEGAN PARMESAN CHEESE:
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder
Instructions
- To Make Vegan Parmesan Cheese: Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender.
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- Visit Butternut Squash Veggie Pizza for full instructions
Originally posted 2019-02-04 04:46:41.
Originally posted 2019-02-04 04:46:41.
