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Caramelized Sage and Butternut Squash Pizza

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0
% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g
0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0
Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g
Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

15 mins

Cook time

32 mins

Total time

47 mins

Ingredients

1 Kinnikinnick Pizza Crust (150 g)
¾ cup butternut squash - reserve ¼ cup (125 g)
2 tbsp butter - reserve 1 tbsp (30 g)
2 tbsp brown sugar - reserve 1 tbsp (20 g)
¼ cup dried cranberries (30 g)
60 g bocconcini cheese
1 sprig fresh sage (4 - 5 leaves) (4 g)
Optional: garnish with sliced red onion


Directions

  1. Preheat oven to 435°F (223°C). Place frozen pizza crust directly on baking tray.

Butternut Squash

  1. Peel squash and remove seeds. Cut into thin strips (or spiral cut).
  2. Boil ½ cup squash in salted water until tender. Drain and mash with 1 tablespoon of brown sugar. Set aside.
  3. In a medium skillet, melt 1 tablespoon of butter. Sauté reserved ¼ cup of thinly sliced squash. Sprinkle with brown sugar and sauté until tender and slightly caramelized, turning throughout the cooking process (approx. 4 - 5 minutes over medium-low heat).
  4. Carefully remove caramelized squash from skillet and set aside.
  5. Add reserved 1 tablespoon of butter to skillet and sauté sage leaves until slightly browned (approx. 1 - 2 minutes). Set aside.

Assembly

  1. Bake thawed crust in preheated oven for 8 minutes.
  2. Remove from oven and spread squash purée evenly over prebaked pizza crust.
  3. Break bocconcini cheese into pieces and place on top of purée.
  4. Top with caramelized squash and sage.
  5. Sprinkle with cranberries.
  6. Return to preheated oven and bake for an additional 3 - 5 minutes until cheese melts. Remove pizza from oven and serve warm.

Yields 1 Pizza



Tips & Variations

  • We used two 30 g balls of bocconcini per pizza.

 

 

 

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Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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