Naan Pizza with Butternut Squash and Brussels Sprouts
November 22, 2019
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!
