Preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper; set aside.
Recipe
Author
Hy-Vee Seasons
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Description
This unique pumpkin pizza is topped with butternut squash sauce and smoked Gouda cheese. It’s a delicious way to celebrate seasonal produce and is a comforting option for cozy evenings.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium pie (sugar) or carving pumpkin | ||
| 2 tbsp. Gustare Vita olive oil | ||
| ¾ c. Gustare Vita jarred butternut squash sauce | ||
| ½ (24-oz.) pkg. Hy-Vee 12-in. traditional pizza crusts (1 crust) | ||
| ½ (8-oz.) pkg. Culinary Tours smoked Gouda cheese chunk, shredded | ||
| Baby arugula, for topping | ||
| Hy-Vee crushed red pepper, for serving |
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Large sharp knife
- Cutting board
- Large metal spoon
- Fork
Directions
Scrub the pumpkin and pat dry. Cut pumpkin in half. Scrape out the seeds; reserve seeds for another use. Rub inside pumpkin with olive oil. Place pumpkin halves, cut sides down,in prepared baking pan. Pierce outside surface of pumpkin halves a few times with a fork or knife. Bake for 50 to 60 minutes or until outside surface is fork-tender. When cool enough to handle, scoop the pumpkin flesh away from the skin using a large spoon. Discard skin. Cut pumpkin into ½-in. pieces; set aside.
Spread butternut squash sauce on pizza crust to within ½ in. of edge. Sprinkle with cheese and 2 cups cubed pumpkin. Reserve remaining pumpkin for another use. Place pizza directly on oven rack. Bake at 400 degrees for 16 to 18 minutes or until the cheese is melted and the crust is crisp and golden.
Top with baby arugula and season with crushed red pepper, if desired.
Nutrition facts
Servings
500 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 30mg
- Sodium: 550mg
- Total Carbohydrates: 59g
- Protein: 16g
Daily Values
0%
Iron 20%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 15%