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Roasted Butternut Squash Apple Burrata Pizza

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Prep Time - 15mins
Cook Time - 45mins

Ingredients

2 tablespoons olive oil

4 cups cubed butternut squash or pumpkin

1 tablespoon honey

1 teaspoon chili powder divided

1/2 pound homemade or store-bought pizza dough

2 tablespoons fig preserves (optional)

1 honeycrisp apple thinly sliced

8 ounces burrata cheese

1/2 cup grated parmesan cheese

3 ounces thinly sliced prosciutto torn

1 large handful baby kale or arugula

leaves crispy sage for topping

toasted pumpkin seeds for topping

Pad Thai

Directions

Preheat the oven to 450 degrees F.

Spread the butternut squash out in a single layer on a baking sheet. Drizzle the olive oil, honey, chili powder, salt and pepper, toss well to coat. Roast until butternut squash is tender, 20 to 25 minutes, stirring halfway through cooking. Remove and set aside.

Grease a large baking sheet with olive oil. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.

Spread the dough with fig preserves (if using) and layer on the apple slices. Break the burrata cheese over the apples and divide evenly among the pizza. Evenly sprinkle on the roasted butternut squash and then add the parmesan. Next add the prosciutto. Drizzle lightly with olive oil.

Place in the oven and bake for 10-15 minutes or until the crust is golden, the cheese has melted, and the prosciutto has crisped. Remove from the oven and top with a handful of baby kale, sage and toasted pumpkin seeds. Slice and eat!

Serves: 2

Sourced from halfbakedharvest.com

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