Butternut Squash Pizza with White Sauce, Spinach and Feta Cheese

I love to bake, but I've been in the mood to cook savory meals lately. Craig and I went to the library last week and I found a great recipe for Butternut Squash Pizza in Cooking Light magazine. 

I had already purchased this bag of ready to use squash from Trader Joe's and wasn't quite sure what I was going to do with it until I saw the pizza recipe. 

The recipe calls for goat cheese, but I despise it. I purchased feta instead.

This pizza was super easy to make and tasted delicious and unique! I am happy to have some leftovers for work lunches this week.

Butternut Squash Pizza with White Sauce, Spinach and Feta Cheese

by Lisa

Prep Time: 10 minutes

Cook Time: 8-10 minutes

Keywords: entree vegetarian fall

6063890

Ingredients (1 pizza)

• 2 cups precut peeled butternut squash (about 12 ounces)
• 1/4 teaspoon kosher salt, divided
• 1 (8-ounce) prebaked thin pizza crust (such as Mama Mary's)
• 5 tablespoons refrigerated light alfredo sauce
• 1 teaspoon extra-virgin olive oil
• 6 cups fresh baby spinach
• 1 ounce feta (or goat) cheese, crumbled (about 1/4 cup)
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 450°.

2. Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt.

3. While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust.

4. Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and feta cheese; sprinkle with pepper.

5. Bake pizza in bottom third of oven at 450° for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until crust is crispy. Cut pizza into 8 wedges, and serve immediately.

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