Name: Butternut Squash Veggie Pizza
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 3 cup butternut squash ((cubed*)); 3 clove garlic ((whole // skin removed)); 2 tbsp olive oil ((divided)); 1 pinch sea salt (+ black pepper); null null black pepper (part of sea salt + black pepper); 1 tbsp maple syrup; 1.5 cup broccolini ((chopped // large stems removed)); 0.5 cup red onion ((chopped)); 0.5 cup cooked chickpeas ((rinsed and thoroughly dried // optional)); 1 pinch sea salt (+ black pepper); null null black pepper (part of sea salt + black pepper); 1 tsp dried oregano; 6 ounce store-bought pizza dough ((I Love Trader Joe’s Garlic & Herb or Whole Wheat // or this gluten-free recipe)); 1 cup Butternut Squash Sauce ((recipe above)); 0.5 cup vegan parmesan cheese (or store-bought vegan mozzarella cheese*); null null vegan parmesan cheese; null null red pepper flakes

Instructions

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1

Preheat oven to f (204 c) (400 degrees) and position a rack in the middle of the oven.
2

Add butternut squash (3 cup) and garlic (3 clove) to a baking sheet and drizzle with olive oil (1 tbsp) and a sea salt + black pepper (1 pinch). Toss to combine.
3

Bake for [15-20 minutes], or until all [butternut squash] is fork tender.
4

Transfer [butternut squash] and [garlic] to a blender or food processor with remaining olive oil (1 tbsp) and maple syrup (1 tbsp). Purée until creamy and smooth, adding more [olive oil] or a touch of [water] if it's too thick. The consistency should be creamy and spreadable (not pourable).
5

Taste and adjust seasonings as needed. Set aside.
6

Heat a large skillet over medium heat. Once hot, add olive oil (1 tsp), broccolini (1.5 cup), red onion (0.5 cup), cooked chickpeas (0.5 cup) (optional), sea salt + black pepper (1 pinch), and dried oregano (1 tsp). Sauté for [2-3 minutes], stirring frequently. Set aside.
7

Increase oven heat to f (218 c) (425 degrees).
8

Roll out store-bought pizza dough (6 ounce) into an even circle and transfer to a parchment-lined round baking sheet.
9

Top with ~ Butternut Squash Sauce (1 cup), veggies, and [chickpeas]. Sprinkle on a bit more [dried oregano] and vegan parmesan cheese (0.5 cup) (or [store-bought vegan mozzarella cheese]).
10

Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for [13-18 minutes], or until crust edges are golden brown.
11

Slice and serve with remaining [vegan parmesan cheese], [dried oregano], and [red pepper flakes] (optional). Leftovers keep well for [2-3 days], though best when fresh.