Mushroom Squash Pizza
This recipe makes 8 servings
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 |
- Portion size: 8
Mushrooms can include portobello, crimini or stemmed shiitake.
Ingredients
- 1/2 1/2acorn squashacorn squashes, seeded
- 2 tbsp 2tbspbutter
- 1 1oniononions, chopped
- 3 cups 3cupssliced mushroommushrooms
- 1/2 tsp 1/2tspdried thyme
- 1/4 tsp 1/4tspdried sage
- 1 Pinch 1Pinchsalt
- 1 Pinch 1Pinchpepper
- 2 tbsp 2tbspvegetable stock or chicken stock
- 1 112-inch (30 cm) unbaked pizza base
- 1-1/2 cups 1-1/2cupsshredded 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
