Vegan Butternut Squash Pizza With Apples Pecans Recipes

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VEGAN BUTTERNUT SQUASH PIZZA WITH APPLES & PECANS



Vegan Butternut Squash Pizza with Apples & Pecans image

Who knew? Butternut squash makes a silky-smooth and full-flavored pizza sauce, and the perfectly creamy base for this fall-inspired pie. Scrumptious as is, but you can also make individual size pizzas and add gouda or mozzarella for the cheese-eaters and cooked, crumbled sausage for the carnivores. Win!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

4 cups cubed butternut squash (approx 1/2 of a medium 3-pound squash)
2 tablespoons extra virgin olive oil
1 medium clove garlic (peeled)
1 tablespoon nutritional yeast flakes
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Pinch red pepper flakes
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1 pound 16 ounces homemade or store-bought pizza dough (I like Trader Joe's garlic & herb crust for this recipe)
1 batch butternut squash sauce
2 medium apples (I like Granny smith; for the pizza photographed, I used a Jonagold and a Granny Smith, cored and thinly sliced)
1/2 small red onion (thinly sliced)
1/3 cup pecans (chopped)
2 tablespoons olive oil
A couple pinches of kosher salt or sea salt
A few leaves fresh thyme (optional)

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Make the sauce. Fill a large saucepan halfway full of water and set over high heat. Add butternut squash. Bring to a boil and cook until fork-tender, 6-7 minutes.
  • Drain squash in a colander and let cool for a couple of minutes. Add to the pitcher of a high-speed blender or the bowl of a food processor fitted with the S-blade. Add the remaining ingredients and puree until smooth. If the sauce needs to be thinned out a bit, add some more olive oil, about a teaspoon at a time.
  • Spread the dough into your desired shape and thickness on a cookie sheet or pizza stone. Add butternut squash sauce and spread with a spoon. Layer with apples, then onions, then pecans. Drizzle with 2 tablespoons olive oil and sprinkle a couple pinches of salt over the top.
  • Bake until the crust is golden and cooked through, the apples and onion are tender, and the pecans are toasted but not burned, about 10 minutes.
  • Top with fresh thyme if desired. Cut into wedges and serve.

VEGAN PIZZA WITH APPLE, BUTTERNUT SQUASH AND CARAMELIZED ONIONS



Vegan Pizza With Apple, Butternut Squash and Caramelized Onions image

This satisfying cold-weather pizza from Chloe Coscarelli, the vegan cookbook author, makes a great main course, or it can be cut into pieces as an appetizer. The creamy white bean purée made by whizzing cannellini beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor makes this dish seem like a real treat, and the piles of caramelized onions, roasted butternut squash, apple and spinach finish it off beautifully. If you're a half-hearted vegan, consider sprinkling a handful of blue cheese over the top a few minutes before it's done baking. We won't tell.

Provided by Tara Parker-Pope

Categories     pizza and calzones, appetizer, main course

Time 2h

Yield 4 servings

Number Of Ingredients 16

1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup olive oil
1 tablespoon lemon juice
2 cloves garlic
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons water
4 tablespoons olive oil
1 onion, thinly sliced
Sea salt
Freshly ground black pepper
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1/2 cup spinach
1 apple, peeled and thinly sliced
Pizza dough (store-bought is fine, or make your own)

Steps:

  • Preheat oven to 375 degrees. Make the garlic white bean purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
  • In a large skillet, heat 2 tablespoons oil over medium-low heat and sauté onions until soft and lightly caramelized, about 15 minutes. Season generously with salt and pepper.
  • While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.
  • Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet (You can also use a 14-inch or 16-inch round pizza pan if you have one). Spread a layer of the garlic white bean purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
  • Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.

BUTTERCUP SQUASH WITH APPLES AND PECANS



Buttercup Squash with Apples and Pecans image

Fall is one of my favorite times to celebrate food. Fresh-picked apples and this sweet squash come together for a fall treat. It's up to you to serve it as a side dish or a dessert. Let's get squashed!

Provided by Volleyballmom

Categories     Side Dish     Vegetables     Squash

Time 1h5m

Yield 4

Number Of Ingredients 7

2 buttercup squash, halved and seeded
3 cups red apples, peeled and cut into small chunks
½ lemon, juiced
½ cup chopped pecans, divided
2 tablespoons brown sugar
½ teaspoon ground cinnamon
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
  • Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
  • Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
  • Bake in the preheated oven until squash is tender, about 45 minutes.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 15.3 mg, Fat 16.3 g, Fiber 12 g, Protein 6.6 g, SaturatedFat 4.7 g, Sodium 64.6 mg, Sugar 28.1 g

ROASTED BUTTERNUT SQUASH APPLE CRANBERRY SALAD WITH HARRISSA SPICED PECANS



Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans image

Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans. Easy Thanksgiving Salad. Vegan Gluten-free Soy-free Recipe.

Provided by Vegan Richa

Categories     Salad

Time 40m

Number Of Ingredients 13

1/2 large butternut squash (cubed or use 1.5 cups frozen)
1/2 tsp dried thyme or 2 tsp fresh (chopped)
salt to taste
freshly ground black pepper to taste
oil as needed
1 tsp oil
1/4 cup pecans
1.5 tsp or more dry harissa spice blend
3 cups of mixed baby greens
1 apple thinly sliced
2 to 3 Tbsp dried cranberries
salt and pepper
lemon juice (olive oil or balsamic vinegar as dressing)

Steps:

  • Toss the butternut cubes in oil, salt, pepper and thyme. Spread on a baking sheet and bake at 400 degrees F / 200ºc until tender. (25 to 35 minutes depending on the size of the cubes). Or cook in a skillet over medium heat. Add a splash of water, cover and cook until tender. Stir after 10 minutes.
  • Toast the pecans in a skillet over medium heat until lightly toasted. 4 to 5 minutes. Add oil and harrisa spice blend. Toss to coat. Cook until the pecans are toasted to preference.
  • In a bowl, toss or layer the greens, cranberries, apples, roasted butternut and spicy pecans. Dress with salt and generous dash of pepper. Add a drizzle of lemon juice or balsamic just before serving.

Nutrition Facts : Calories 367 kcal, Carbohydrate 53 g, Protein 4 g, Fat 18 g, SaturatedFat 1 g, Sodium 316 mg, Fiber 9 g, Sugar 24 g, ServingSize 1 serving

HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS



Honey Roasted Butternut Squash With Apples & Pecans image

I found this great recipe on the package of my fresh cut butternut squash. It looked yummy so I had to try it. The flavor of the roasted squash and apples with the crunch of the pecans is fantastic. This is a great way to get your family members to eat their veges. Enjoy.

Provided by CarolAT

Categories     Vegetable

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

1 lb butternut squash, cubed
1 medium baking apple, peeled, cored and cubed
3 tablespoons butter, melted
3 tablespoons honey
1/4 cup pecans, finely chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
  • Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
  • Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
  • Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

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