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Butternut Squash-Pesto Pizza

butternut squash-pesto pizza Entree
Butternut Squash-Pesto Pizza
  • Prep 35 min
  • Total 50 min
  • Servings 8
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Roasted butternut squash adds sweet garden-fresh flavour to this savoury pizza. Easy enough for a weeknight meal or special enough for entertaining! ...MORE + LESS -

Ingredients

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 olive oil
1 can Pillsbury™ refrigerated pizza crust
113 g (about 1/2 cup) pancetta, diced
3 tablespoons basil pesto
1/2 cup chopped drained roasted red bell peppers
1/3 cup chopped walnuts
1 cup shredded Asiago cheese
1/2 cup crumbled feta cheese

Steps

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  • 1
    Heat oven to 400°F. In medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish. Bake about 20 minutes, stirring occasionally, until squash is tender.
  • 2
    Spray large baking sheet with cooking spray. Unroll pizza crust dough on baking sheet into 13x9-inch rectangle. Bake at 400°F 7 to 10 minutes or until light golden brown.
  • 3
    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.
  • 4
    Spread pesto over partially baked crust. Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses. Bake 6 to 8 minutes longer or until edges are golden brown. Let stand 5 minutes before serving.

Expert Tips

  • Bake-Off is a registered trademark of General Mills ©2011

Nutrition Information

Nutrition Facts

Serving Size: 8 servings
Calories
360
% Daily Value
Total Fat
20
Saturated Fat
7
Trans Fat
0
Cholesterol
30
Sodium
1070
Dietary Fiber
2
Sugars
8
Protein
12
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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