The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Fall has arrived, which means it’s time to incorporate winter squash into all of my family’s favorite meals. We especially love the texture and flavor of butternut squash. With its slightly sweet flavor, it pairs well with a wide variety of both sweet and savory dishes.
Never one to shy away from a shortcut, I love using naan bread as pizza crust. They’re perfectly portioned for personal-sized pizzas and can be decorated with any combination of sauces and toppings before baking quickly in the oven. Look for Heinen’s naan baked flatbreads in the bread aisle, which are more circular in shape compared to other brands and perfect for these individual pizzas.
- Cook time:
- Prep time:
- Total time:
- 3 Tbsp. olive oil, divided
- 4 garlic cloves, chopped
- 2 cups Heinen’s frozen organic butternut squash
- 2 Tbsp. water
- 2 Tbsp. grated parmesan cheese, plus more for sprinkling
- ¼ tsp. kosher salt
- ⅛ tsp. Heinen's organic ground nutmeg
- ¼ large red onion, sliced
- 2 cups kale leaves, packed and coarsely chopped
- 4 Heinen’s naan baked flatbreads
- 4 oz. Heinen’s New York extra sharp white cheddar cheese, grated
- 4 oz. Heinen’s mozzarella cheese, grated
- Preheat the oven to 425˚F.
- In a nonstick skillet, heat 2 Tbsp. of the olive oil over medium heat. Add the garlic cloves and cook for 1 minute, stirring constantly.
- Add the butternut squash, stir, then add the water and cover tightly.
- Reduce the heat to medium-low and continue to cook for 4-5 minutes, or until squash is heated through and steaming. Carefully transfer to the container to a food processor along with 2 Tbsp. of grated parmesan cheese, the salt, nutmeg and a few grinds of black pepper. Puree until smooth and set aside.
- Wipe out the pan and add the remaining Tbsp. of oil. Add the onion and sauté for 5 minutes, or until soft. Add the kale and continue to sauté for 2-3 minutes, or until it reduces by half. Remove from the heat and set aside.
- To assemble the pizzas, top each flatbread with 3-4 Tbsp. of the butternut squash puree. Divide the cheese among the flatbreads, sprinkling evenly to cover to within 1-inch of the edge, followed by the onion and kale.
- Sprinkle each pizza with parmesan cheese, then set directly on the oven rack to bake for about 10 minutes, or until the cheese just begins to brown and the naan is golden and crispy around the edges.
- Remove the pizzas from the oven and allow to rest for 5 minutes before cutting into quarters and serving.