Butternut squash arugula pita pizza? Pretty much everything you’ll need for dinner this week. This recipe is great for those days when you get home exhausted, and just want to throw something in the oven. It’s also great for those nights you get in late, and want to keep things simple and lite. Aside from being delicious, butternut squash is a nutrition powerhouse! It is jam packed with vitamins A and C. Butternut squash is also a good source of potassium. So how do you incorporate more into your diet? Personally, I love to throw butternut squash into soups and stews. It’s also a great addition to smoothies, and you can also mash it up and enjoy like mashed potatoes. Now, let’s move on to how you’ll be preparing this recipe.
First, we’ll start off by handling the butternut squash, which if you’ve done before, you know can be quite the manual work. When I’m pressed for time, I purchase the squash peeled and sliced (what I did for this recipe) but you can also buy it whole. If going with the latter, start by slicing both ends off the squash. Cut off the section of the squash you’ll be using, and then with a vegetable peeler, remove the skin from the squash. Cut the squash lengthwise, and if necessary, remove the seeds. Then chop into 1” chunks.
Once the butternut squash is chopped, you’ll throw it into a pot with boiling water and cook for 10-15 minutes. You’ll want the squash to be tender, but not fall apart when you stick a fork through it. Drain the water and set aside. Next, preheat the oven to 400 degrees F. Place a slice of pita bread on a baking sheet, add a layer of tomato sauce, and top with butternut squash chunks. Top with sliced onions, and drizzle with 1 teaspoon of olive oil. Pop the pizza in the oven for 15 minutes, and once it’s ready, dress it up with fresh arugula, feta cheese, balsamic vinegar, and black pepper to taste.
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- 1 cup butternut squash, peeled and chopped
- 1 100% whole grain pita round
- ¼ cup tomato sauce
- ¼ onion, sliced
- 1 teaspoon olive oil
- ½ cup fresh arugula
- 1 ounce feta cheese
- 1 tablespoon balsamic vinegar
- Black pepper to taste
- Start by chopping the butternut squash into 1 inch cubes
- Pour the 1 cup of squash into a pot of boiling water, and cook for 10-15 minutes or until tender, but still firm
- Once done, drain the water and set aside
- Preheat the oven to 400F. On a baking sheet, place the pita round and spread the tomato sauce onto the pita.
- Spread the butternut squash chunks onto the pita bread evenly, and top with the sliced onions
- Drizzle olive oil over the pita, and bake at 400F for 15 minutes.
- Remove from the oven and finish off by topping with fresh arugula, feta cheese, balsamic vinegar, and black pepper to taste