Butternut Squash Pizza

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IngredientsButternut Squash Pizza

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


  1. Preheat oven to 450°F.
  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 one minute. Stir in remaining 1/8 teaspoon salt.
  5. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper.
  6. Bake pizza in bottom third of oven at 450°F for 6 minutes.
  7. Turn oven to broil; cook pizza 1 additional minute or until crust it is crispy.
  8. Cut pizza into 8 wedges, and serve immediately.


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