This fall, we're highlighting some of the fantastic ways to use lesser-known squash varieties. This recipe for Kabocha Squash Pizza with Sage Pestohighlights Kabocha squash—if you're a fan of acorn squash, give this variety a try. When cooked, the golden flesh has an earthy flavor and a texture that's starchy and a bit dry.
This is a unique fall pizza with lots of different flavors working in harmony. It all starts with fresh pizza dough, creating a crust with a crisp surface and a chewy, airy interior. The sage pesto provides a strong, herbaceous base for the pizza, carrying all of the toppings without overpowering the other flavors. Squash, red onions, and prosciutto top this stunning green pizza, which is baked, then completed with crumbled goat cheese for extra creaminess.
Allowing the dough to rest at room temperature before shaping lets the dough relax and helps to prevent the dough from shrinking back in on itself when rolling. This pizza is fun to make as a family activity. Pro Tip: The sage pesto could also be used as a pasta sauce.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.