This sweet and savory pizza is loaded with the goodness of the fall season. Brussels sprouts and butternut squash make this naan pizza hearty and healthy!
It’s that time again to eat all the butternut squash…sorry.not.sorry.
There was a time when butternut squash intimidated me. That may or may not have been a few months ago. I’d do a little freak out when the orange veggie would stare me down in the produce isle. Plus, would I REALLY like it? While I’m a fan of pumpkin flavored things, zucchini and yellow squash are not high up on my list.
Until that day my world was turned upside down.
I was at Panera Bread (I know, I know) and ordered the Butternut Squash Soup after the cashier talked me in tasting it. In that very first sip, I couldn’t believe what I had been missing. Sweet, savory, creamy, and comforting all in one mouthful.
Welp, I must be making up for lost time, because we’ve been eating butternut squash weekly ever since that moment.
After begging the produce man to chop up the butternut squash for me.. which didn’t work FYI. That’s a pretty reasonable ask, right? Well, I thought so.
So I set out to recreate the butternut squash soup and learn how to cut the hearty squash all by myself. While I’ve found a pretty simple process that works or me, I’ve realized that chopping this veggie is relaxing. I have to focus when I cut the butternut squash, so it takes my mind off of other things and I just think about peeling and cutting and scraping and dicing.
I zone out and notice the sound of the knife slicing into the squash and then meeting the cutting board, while I observe the orange strips of squash skin fall by it’s side, and naturally over the floor. Because I’m a mess like that.
So here’s to my new love of the butternut squash, messy kitchen and all.
- 1 small butternut squash, extra small diced
- 1 teaspoon olive oil
- ¼ teaspoon cumin
- 2 pieces whole wheat naan bread
- 2 tablespoon mascarpone cheese
- 2 tablespoons fig preserves
- ½ cup shredded brussels sprouts
- ½ cup sliced turkey sausage
- ¼ cup red onion
- ½ cup shredded havarti cheese
- Preheat oven to 425 degrees F; line baking sheet with parchment paper.
- Place butternut squash on baking sheet and drizzle with olive oil and cumin; roast for 30 minutes.
- Set aside; reduce oven temperature to 400 degrees F.
- Place naan on baking sheet; spread mascarpone cheese and fig preserves on bread.
- Top naan with butternut squash, brussels sprouts, sausage, onion and cheese.
- Bake naan for 15 minutes. Allow to cool for 5 minutes and cut each into 6 even pieces.