Toasted Sage Butternut Pizza

Makes enough puree for about 4 pizzas. Original recipe from Mark Hyman’s book “Food, What The Heck Should I Cook?” We made our own pizza dough in the bread machine so look up a recipe for that if you need one.

Ingredients

Butternut Squash Puree

1 small butternut (or honeynut squash), peeled and diced

2 Tbsp avocado oil

2 Tbsp coconut oil or ghee

1 red onion

1/4 cup chicken broth

1/4 cup canned coconut cream (unshaken)

2 cloves garlic, minced

Toppings

2 Tbsp avocado oil

36 small sage leaves

1/2 cup grated goat gouda

1/4 cup pepitas

1 Tbsp raw honey (or hot honey)

Maldon salt

What To Do

Preheat oven to 425* using convection setting.

Roast squash for 25 minutes in avocado oil on a baking sheet lined with parchment paper.

Heat ghee in pan until shimmering. Add red onion and sautee 5 minutes. Add roasted squash, broth, coconut cream, and garlic. Cook for 2 minutes until hot. Let cool then puree in blender.

For sage topping: Heat avocado oil in small pan. Add sage leaves and cook for 45 seconds until aromatic. Remove from heat.

For pizzas: Top crusts with squash puree then add sage leaves, cheese, pepitas. Bake for 5 minutes until cheese is melted. Top pizzas with honey and maldon salt.