Tested till perfect Mushroom Squash Pizza

Mushroom Squash Pizza

Mushrooms can include portobello, crimini or stemmed shiitake.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 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
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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.

Nutritional Information Per serving: about

cal 227 pro 9g total fat 11g sat. fat 7g
carb 23g fibre 2g chol 30mg sodium 314mg

% RDI:

calcium 16 iron 13 vit A 10 vit C 5
folate 14
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