Lunch: 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!

This recipe includes fertility superfoods such as:

Nuts, Walnuts, Basil

Health and fertility benefits of Butternut Squash-Pesto Pizza

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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 Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
4 oz pancetta, diced
3 tablespoons basil pesto
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1/3 cup chopped walnuts
1 cup shredded Asiago cheese (4 oz)
1/2 cup crumbled feta cheese (2 oz)

Instructions

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.
Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle. Bake at 400 °F 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 6 to 8 minutes longer or until edges are golden brown. Let stand 5 minutes before serving.

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