Caramelized Onion, Butternut Squash, Mushroom and Thyme Pizza with Garlic Chive Pesto

Caramelized Onion, Butternut Squash, Mushroom and Thyme Pizza
with Garlic Chive Pesto
Florida Coastal Cooking

Serves 8 appetizer size or 4 dinner

Vegetarian

 


Ingredients


1 Tbsp Earth Balance or other vegan butter

2 onions, sliced thinly

1 Tbsp olive oil

10oz (283 grams) cubed butternut squash, I used frozen

5oz (141 grams) mixed mushrooms, I used frozen organic Asian blend (about 1/2 bag)

1 tsp thyme

1/2 tsp salt

Fresh ground pepper

1 pkgs whole wheat naan (2 naan bread)


Garlic Chive Pesto

1 large clove garlic, pressed

1 handful fresh chives, minced

1 Tbsp water

2 Tbsp olive oil

1/8 tsp sea salt (increase to taste)


Directions


1. Heat 1 Tbsp Earth Balance over medium high heat. Add onions, stir and reduce heat to low; cook, stirring frequently, about 30 minutes adding water or broth it mixture begins sticking; remove onions from pan. Add 1 Tbsp olive oil to pan, increase heat to medium high; stir in butternut squash, mushrooms, thyme, salt and pepper. Cook about ten minutes or until mixture is heated through and butternut begins to brown, stirring frequently. Stir onions back in, remove pan from heat and set aside.


2. Preheat oven to 400F. Blend pesto ingredients in Magic Bullet or mix well by hand. Place naan on a baking sheet; top each with half pesto mixture and half butternut squash mixture. Bake about 10 minutes or until all ingredients are heated through.

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