BUTTERNUT SQUASH & KALE PIZZA WITH POMEGRANATE SALSA

January 14, 2014

Which of you was in charge of telling me about pomegranates? Because I am recently over the moon for them.

I had my first one a couple weeks ago (I know, weird). They are now my favorite movie snack, breakfast, topping, whatever. Expect to see them a lot soon. And the best part of all is that my loving husband does all the stupid stuff you have to do to get the seeds out for me. Their one flaw, now gone! LET’S PUT THEM ON A PIZZA.

BUTTERNUT SQUASH & KALE PIZZA WITH POMEGRANATE SALSA from Rachel SchultzBUTTERNUT SQUASH & KALE PIZZA WITH POMEGRANATE SALSA
Serves 2

1 and 1/2 cups butternut squash, peeled and cubed
2 tablespoons butter
1 tablespoon brown sugar
1 clove garlic
8 sage leaves
3 tablespoon parmesan
1 tablespoon pine nuts
4 tablespoons olive oil
1 batch whole wheat pizza dough
8 ounces fontina cheese, shredded
1 small bunch of kale, chopped
3/4 cup pomegranates
1/4 cup cranberries
1 jalapeño, diced
1/4 cup cilantro, chopped
1 lime, juiced
Salt & pepper

In a skillet over medium heat stir together butternut squash, butter, and brown sugar. Cook for 20-25 minutes, until caramelized and golden-brown. Preheat oven to 450 degrees. In a food processor, pulse together garlic, sage, parmesan, pine nuts, and olive oil. Roll pizza dough out onto a floured surface. Spread sage pesto on dough. Bake for 10 minutes. Remove from oven and top with fontina, butternut squash, and kale.

BUTTERNUT SQUASH & KALE PIZZA WITH POMEGRANATE SALSA from Rachel Schultz

Bake for 15 more minutes. Meanwhile, make salsa by combining pomegranate, cranberries, jalapeño, cilantro, lime, and salt & pepper. Remove pizza from oven and top with salsa.

BUTTERNUT SQUASH & KALE PIZZA WITH POMEGRANATE SALSA
 
Author:
Ingredients
  • 1 and ½ cups butternut squash, peeled and cubed
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 clove garlic
  • 8 sage leaves
  • 3 tablespoon parmesan
  • 1 tablespoon pine nuts
  • 4 tablespoons olive oil
  • 1 batch whole wheat pizza dough
  • 8 ounces fontina cheese, shredded
  • 1 small bunch of kale, chopped
  • ¾ cup pomegranates
  • ¼ cup cranberries
  • 1 jalapeño, diced
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • Salt & pepper
Instructions
  1. In a skillet over medium heat stir together butternut squash, butter, and brown sugar. Cook for 20-25 minutes, until caramelized and golden-brown.
  2. Preheat oven to 450 degrees.
  3. In a food processor, pulse together garlic, sage, parmesan, pine nuts, and olive oil. Roll pizza dough out onto a floured surface. Spread sage pesto on dough.
  4. Bake for 10 minutes.
  5. Remove from oven and top with fontina, butternut squash, and kale.
  6. Bake for 15 more minutes.
  7. Meanwhile, make salsa by combining pomegranate, cranberries, jalapeño, cilantro, lime, and salt & pepper.
  8. Remove pizza from oven and top with salsa.

Adapted from Half Baked Harvest.

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Comments

  • […] Butternut Squash and Kale Pizza with Pomegranate Salsa from Rachel Shultz […]

  • M

    When do you add the butternut squash to the Pizza?

  • Amy

    Try the ‘whack back of pomegranate half with wooden spoon over large bowl’ trick. It really does just drop the seeds into the bowl. Look for a YouTube video.

    • Rachel Schultz

      Great to know! We’ve been like, soaking them in water or something?

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