It is the season for Butternut Squash. Not only is butternut squash super nutritious, it adds the perfect flavor to many of our holiday recipes.
Butternut squash is a good source of manganese, vitamin A (carotenoids and beta-carotene), vitamin C, fiber, potassium, folate, copper, riboflavin, and phosphorus.
It is used in both sweet and savory dishes including pies, puddings, stuffing, soups, pasta, and vegetable recipes.
Roasted Butternut Squash, Apple, and Caramelized Onion Pizza is my new favorite personal pizza. It is easy to make, vegetarian, and combines all my favorite fall flavors. The inspiration for this recipe comes from the Food & Nutrition Magazine Test Kitchen Program.
Roasted Butternut Squash, Apple, and Caramelized Onion Pizza
Roasted Butternut Squash and Apples (recipe to follow)
Caramelized Onions (recipe to follow)
1/2 cup (8 tablespoons) hummus
4 whole multi-grain Pita rounds (I used Brownberry)
1 cup fresh arugula
1 cup chopped walnuts
Roasted Butternut Squash and Apples
- one pound of butternut squash sliced in half lengthwise. Peel and remove seeds. Cut into 1/2 inch cubes (approximately 4 cups).
- one medium honey crisp apple peeled, cored, and cut into 1/2 inch cubes
- one tablespoon extra-virgin olive oil
- 3 tablespoons real maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preheat oven to 400 degrees Fahrenheit. Spray a 13 by 9 inch pan with non-stick cooking spray.
In a medium size bowl, mix together olive oil, maple syrup, cinnamon, and nutmeg. Add cut-up butternut squash and apples and mix well. Transfer to the 13 by 9 inch pan. Bake in the oven for 15 minutes , stir and continue to bake for an additional 15 minutes until tender. Set aside.
- 1/2 of a medium size sweet onion (4oz) sliced into thin strips
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon brown sugar
- salt and pepper to taste
In a medium size sauté pan heat olive oil to medium-high heat, add onions and brown sugar. lightly salt and pepper. Sauté onions for 15 to 20 minutes until light golden brown. Set aside.
Preheat oven to 375 degrees Fahrenheit
- Spread 2 tablespoons of hummus on to each pita round.
- Divide onions into 4 servings and transfer to each pita round
- Put one cup of roasted butternut squash and apples onto each pita round
- Bake for 15 minutes
- Remove from oven and sprinkle with chopped walnuts and fresh arugula