BUTTERNUT SQUASH PITA PIZZA

The Food and Nutrition Test Kitchen from the Academy of Nutrition and Dietetics has a monthly collective cook-off. This month we cooked Butternut Squash Arugula Pizza. I swapped out a few ingredients to put my own local Michigan twist on the recipe.

 

 

 

 

Butternut Squash Pita Pizza

3  cups peeled and chopped Michigan butternut squash
1  small onion, cut into 1-inch chunks
1  tablespoon olive oil
¼ teaspoon MSalt
2, whole wheat Lebanese style pita bread (Paramount Baking Co.)
½ cup pizza sauce
2  teaspoons olive oil
1  cup fresh baby spinach, rough torn
2  ounces Idyll Farms goat cheese
2  tablespoons balsamic vinegar
Freshly ground black pepper

Preheat oven to 400^o. Combine squash, onion, 1 tablespoon olive oil and MSalt on a rimmed baking sheet. Place squash mixture in oven for 35 to 40 minutes or until just golden and soft; set aside. Place 2 pita breads on a baking sheet and top each with ¼ cup pizza sauce. Evenly distribute squash and onion mixture on each pita and drizzle with 1 teaspoon olive oil. Bake for 15 minutes. Remove from oven and top each evenly with spinach, goat cheese, vinegar and pepper. Cut into quarters and serve hot.

Yield: 2 servings

—Pam Aughe, R.D.