It’s been a butternut squash kind of few weeks. I made my Gluten Free Butternut Squash Ravioli the other day, and because there was plenty of butternut squash filling left over, I had to do something with it. When it is piping hot, the filling is yummy enough to replace mashed potatoes, but instead, we made a pizza and topped it with cheese, caramelized onions and peppers. Paleo or dairy free? Just omit the cheese (still delicious) or use your favorite dairy free substitute. Use your favorite gluten free pizza crust, or choose from several in the recipe index.
Gluten Free Butternut Squash Pizza
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- 1 Gluten Free Pizza Crust (your favorite recipe or one of the pizza crust recipes here)
Savory Butternut Squash
- 4 Cups Butternut Squash, cubed
- 4 Cloves Garlic, cut in half
- 1/4 Cup Bell Pepper (red, yellow or orange)
- 1/4 Cup Olive Oil
- 1 Sprig Fresh Rosemary (or 2 teaspoons dried)
- 1/4 teaspoon Salt
- 1 Cup Cheese (Fresh grated Parmesan is a fantastic choice)
- 2 Tablespoons Egg White
- Salt and Pepper to taste
- Shredded Cheese
- 2 Tablespoons Oil
- 1 Onion, Slices
- 1 Orange or Yellow Pepper, sliced
- If you don't have leftover squash from the ravioli recipe, you'll need to make the roasted squash.
- Preheat oven to 375 degrees F.
- Combine the ingredients for the filling (except the cheese, egg white, salt and pepper) in a bowl, toss well and spread onto a baking sheet.
- Roast for 45 minutes. Remove from oven and let cool.
- When cool, place roasted squash in a blender or food processor and process until smooth. Add the cheese, egg white, salt and pepper and mix well. Set aside.
- In a frying pan, sauce the sliced onions and peppers until soft and they begin to caramelize.
- Heat oven to 425 degrees F.
- Place your baked pizza crust on a baking sheet.
- Spread some of the butternut squash onto the crust, top with cheese, then add the caramelized onion and peppers.
- Bake for about 10 minutes, until the pizza is hot all the way through. Serve!