Butternut Squash Pesto Pizza

Roasted butternut squash adds sweet garden-fresh flavor to this savory pizza. Easy enough for a weeknight meal or special enough for entertaining!


8 servings


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 extra virgin olive oil or pure olive oil
1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
4 ounce pancetta, diced
3 tablespoons basil pesto
1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/3 cup chopped walnuts
1 cup shredded Asiago cheese (4 ounces)
1/2 cup crumbled feta cheese (2 ounces)


Preheat oven to 400°F (204°C). In medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil. Spread mixture in ungreased 13 x 9-inch (3-quart) glass baking dish. Bake about 20 minutes, stirring occasionally, until squash is tender.

Spray large baking sheet with cooking spray. Unroll pizza crust dough on baking sheet into 13 x 9-inch rectangle. Bake for 7 to 10 minutes or until light golden brown.

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.

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

Estimated Time

Preparation Time: 35 minutes
Bake Time: 15 minutes

Nutritional Information

Amount per serving: Calories 360 (Calories from Fat 180), Total Fat 20 g (Saturated Fat 7 g, Trans Fat 0 g), Cholesterol 30 mg; Sodium 1070 mg; Total Carbohydrate 33 g (Dietary Fiber 2 g, Sugars 8 g), Protein 12 g ; Exchanges: 2 Starch; 1 High-Fat Meat; 2 Fat; Carbohydrate Choices: 2

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