Mushroom Squash Pizza
Mushrooms can include portobello, crimini or stemmed shiitake.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 227 |
| pro | 9 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 30 mg |
| sodium | 314 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 13% |
| vit A | 10% |
| vit C | 5% |
| folate | 14% |
-
Half acorn squash, seeded
2 tbsp (25 mL) butter
1 onion, chopped
3 cups (750 mL) sliced mushrooms
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) dried sage
Pinch each salt and pepper
2 tbsp (25 mL) vegetable or chicken stock
0ne 12-inch (30 cm) unbaked pizza base
1-1/2 cups (375 mL) shredded old cheddar cheese
Preparation:
Place squash, cut side down, on small foil-lined pan; add 1/4 inch (5 mm) water to pan. Bake in bottom third of 375°F (190°C) oven for about 30 minutes or until tender. Let cool; peel and cut into bite-size cubes. (You should have 2 cups/500 mL.)
Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring often, for about 8 minutes or until softened. Add sliced mushrooms, thyme, sage, salt and pepper; cook, stirring often, for about 5 minutes or until mushrooms are softened and liquid is evaporated. Remove from heat; stir in stock. Add cubed squash, tossing gently to combine.
Place pizza base on 12-inch (30 cm) round pizza pan; spoon mushroom mixture on top. Sprinkle with cheese. Bake in bottom third of 500°F (260°C) oven for about 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.
Source
© CanadianLiving.com
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