A fall-inspired Naan pizza with Butternut Squash and Brussels Sprouts
Remember this naan pizza? It’s been a crowd favorite for years now so I’m expanding my naan pizza repertoire with this one that is so fall it almost hurts.
But don’t worry, it doesn’t, because fall is the best season.
This one is salty and sweet (which, you may know, is my favorite combination). And while it doesn’t include sauce, it features a butternut squash dip.
Yes, that’s right. I’m not even kidding. The “sauce” is actually dip. And it’s got goat cheese and rosemary and it’s truly what autumn dreams are made of. This has been my go-to butternut squash dip recipe for AGES. It’s originally by Lindsey Johnson and I’m so thankful that she shared this recipe because it’s truly divine. I make it for most fall get-togethers I attend and it’s ALWAYS a major hit!
So, that’s the base for this delicious naan pizza and then it’s topped with caramelized onion and perfectly roasted brussels sprouts. So basically, I’m in heaven when I’m eating this pizza.
This time around I topped it with hot honey, but we’ve also had the pizza with a drizzle of balsamic glaze/reduction and it’s equally as divine.
Okay okay, let’s get to the FOOD.
Naan Pizza with Butternut Squash and Brussels Sprouts
Get your butternut squash topping ready. Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss butternut squash with oil and arrange in an even layer on the lined baking sheet. Roast for 20-25 minutes. Remove from oven and let cool slightly.
Place cooled squash, goat cheese, rosemary, and nutmeg into the bowl of a food processor fitted with the steel chopping blade. Puree until smooth. Taste and add salt, if needed, and pepper.
Toss your halved brussels with oil, salt, and pepper. While your butternut squash is roasting, throw your brussels in when there's about 15 minutes to go. Check on them at about 12 minutes - you want them golden, not burnt!
While all your veggies are roasting, make your caramelized onions. Melt your butter in a saucepan over medium heat and slowly add your onions one small handful at a time. Once they're all in there, turn the heat down to medium-low and stir frequently for 15-20 minutes. Take them off the heat when they're golden and softened.
Turn the oven down to 425 degrees. Brush olive oil on both sides of your naan slices and place them on parchment paper. Top with your butternut squash. Roast for about 10-15 minutes, depending on your oven. Essentially, you want the naan to have crisped up a little and appear golden brown on the bottom.
Take your naan out of the oven once it's golden and add your caramelized onions, butternut squash, and hot honey or balsamic glaze/reduction. And, enjoy!
Ingredients
Directions
Get your butternut squash topping ready. Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss butternut squash with oil and arrange in an even layer on the lined baking sheet. Roast for 20-25 minutes. Remove from oven and let cool slightly.
Place cooled squash, goat cheese, rosemary, and nutmeg into the bowl of a food processor fitted with the steel chopping blade. Puree until smooth. Taste and add salt, if needed, and pepper.
Toss your halved brussels with oil, salt, and pepper. While your butternut squash is roasting, throw your brussels in when there's about 15 minutes to go. Check on them at about 12 minutes - you want them golden, not burnt!
While all your veggies are roasting, make your caramelized onions. Melt your butter in a saucepan over medium heat and slowly add your onions one small handful at a time. Once they're all in there, turn the heat down to medium-low and stir frequently for 15-20 minutes. Take them off the heat when they're golden and softened.
Turn the oven down to 425 degrees. Brush olive oil on both sides of your naan slices and place them on parchment paper. Top with your butternut squash. Roast for about 10-15 minutes, depending on your oven. Essentially, you want the naan to have crisped up a little and appear golden brown on the bottom.
Take your naan out of the oven once it's golden and add your caramelized onions, butternut squash, and hot honey or balsamic glaze/reduction. And, enjoy!
See what I mean? This one is so….FALL and I love it! I know winter is less than a month away, but I still think that gives us plenty of time to enjoy all those delicious autumn flavors…like butternut squash and rosemary. Gosh what a dynamic duo, right?
What do you think, are you convinced to hop on the fall-inspired naan pizza train? If so, let me know what flavors you’ll be trying out and/or what flavors you’d like to see here next! Happy eating, y’all.
g.
