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Roasted Butternut Squash and Hummus Pizza
with apple and walnut spinach salad

Active: 25 min Total: 30 min

When my vegetarian husband was training for Ironmans, I was always finding new ways to sneak protein into his diet. Using hummus instead of a traditional tomato sauce was one good trick. Paired with sweet roasted butternut squash, I promise you'll love this protein-packed combo. Our paleo version features salmon with some coconut-mashed butternut squash.

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Ingredients

Servings:
4
Metric
Roasted Butternut Squash and Hummus Pizza:
  • Pizza dough - 1 lb
  • Shallots - 1 bulb, sliced
  • Cheese, fresh mozzarella - 6 oz, grated
  • Oil, olive - for brushing on crust
  • Hummus - 1/2 cup to 3/4 cup (pick a neutral flavor)
  • Leftover butternut squash - ~1 1/2 cups, cubed
  • Cheese, parmesan - 3 Tbsp, grated
Apple and Walnut Salad:
  • Shallots - 2 tsp, minced
  • Apples - 1, sliced or chopped
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Spinach, baby - 1/4 lb
  • Walnuts - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.
  2. Shallots / Cheese - Prep as directed. (Can be done up to 3 days ahead)
  3. {For salad} Shallots / Apples - Prep as directed.

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Make

  1. Whisk together shallots, vinegar, honey, and olive oil. Season with salt and pepper. Set aside.
  2. Preheat oven to 425F (218C) degrees. Position top rack so it's at the very top. This is tip #2 - heat rises, so for the most golden crust use the top rack.
  3. Brush sheet pan with olive oil. Using hands, stretch out pizza dough to cover a sheet pan - it should be pretty easy to do if you let the dough rest. Brush the border with a bit of olive oil and then bake on top rack for 3 minutes without toppings. This is tip #3 - this solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
  4. Using a spatula or large spoon, cover crust with hummus and then sprinkle on mozzarella, shallots, and leftover butternut squash. Now bake for another 10 minutes on the top rack. Add parmesan and broil pizza for 1 to 2 more minutes before taking out of the oven. You should have melted cheese and a beautiful golden crust!
  5. Toss vinaigrette with apples, spinach, and walnuts. Serve salad with hot pizza.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (32)
No ratings yet.
Gluten-free (0)
No ratings yet.
Paleo (0)
Vegetarian (1)

19 reviews

Really enjoyed this. I caramelized the shallots and would cruelly add more next time because they added a great flavor.

By: Candice
Posted: Jan 04, 2018
Diet: Original
0 Helpful

Though fine, this seemed a little bland in taste and color- probably because I made the dough and the hummus and avoided garlic... Added basil and that helped a little with color and flavor. Love trying new pizza combinations, and the pizza baking tips, thanks CookSmarts!

By: Shawn
Posted: Apr 10, 2016
Diet: Original
0 Helpful

Picky hubby, toddler and 10 month old all loved!! Huge family hit!

By: Jena
Posted: Feb 01, 2016
Diet: Original
0 Helpful

Kids liked it better the first time, the 3rd time, they were over it. :/

By: Kim
Posted: Aug 28, 2015
Diet: Original
0 Helpful

One of the best non-traditional pizzas I've ever had!!! Definitely a keeper.

By: Ashley
Posted: Mar 21, 2015
Diet: Original
0 Helpful

surprisingly delish!

By: Nescett
Posted: Jan 30, 2015
Diet: Original
0 Helpful