The Butternut Squash Pizza Experiment.

A while back I discovered a fabulous pizza at a local restaurant. Featuring butternut squash, ricotta and sage on a thin but chewy crust, it was anything but typical Italian fare! I had the pleasure of sharing it with friends from out of town and my mom became an instant fan when we ordered in during one of her visits.

 

Then, the unthinkable happened – the restaurant closed! We were pretty sad that we would no longer be able to enjoy it on a whim and my mom kept talking about how she was craving the pizza upon visits to my apartment. And so it became my quest to find a recipe online…without much luck! A few dozen clicks later, I finally came across something similar on the Epicurean Mom blog, and adapted it from memory.

 

While the steps to creating the pizza are a little labor-intensive, this is an overall easy recipe that I recommend you try – especially since it’s in season and perfect to serve as an appetizer at any holiday gathering! 

 

 

 

Roasted Butternut Squash, Ricotta and Sage Pizza

 

Yields a 10-inch pizza, 6 servings (2 pieces each)

 

Recipe adapted from Epicurean Mom

 

Ingredients:

 

1 thin-crust pizza dough (you can make your own or use pre-made – I used Pillsbury brand)

 

1 small onion, peeled and sliced

 

13 fresh sage leaves, chopped plus a few whole leaves for garnish

 

1 small butternut squash, peeled and diced into 1-inch squares

 

3 cloves fresh garlic, minced

 

2 tablespoons olive oil

 

1 cup part-skim Ricotta cheese

 

Salt and pepper to taste

 

 

Preparation:

 

Preheat oven to 400 degrees. Lay diced butternut squash and garlic onto a baking sheet, drizzle with 1 tablespoon of the olive oil. Toss to coat. Bake for 30-35 minutes, or until tender. Let cool slightly, then scoop the squash pieces and garlic into a food processor. Pulse until smooth. Set aside.

 

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions and cook, stirring frequently, until browned and starting to caramelize, about 10 minutes. Add most of the chopped sage leaves and stir constantly, cook until fragrant and starting to crisp, about 3 minutes. Turn off heat and set aside.

 

Pat out your pizza dough to form to a baking sheet or a 10-inch pizza pan sprayed with non-stick spray. Make sure the sides are slightly thicker to form a crust. Set aside until ready to assemble.

 

Turn oven up to 500 degrees.

 

Generously sprinkle dough with salt and pepper. Drizzle the dough with the second tablespoon of oil and spread the caramelized onion and sage mixture evenly. Top with alternating dollops of the squash puree and ricotta. 

 

Bake for 7-10 minutes, or until a golden brown. Let cool for 5 minutes before serving. Garnish with remaining fresh sage leaves and enjoy!

 

Nutrition Facts per Serving:

Calories: 302.4
Fat: 10g

Saturated Fat: 3.1g
Carbs: 44.9g
Fiber: 4.4g

Sodium: 526mg
Protein: 10.7g

PointsPlus® Value 8



Pumpkin-Palooza.

I HEART Autumn!

First, I should apologize for being a bad blogger. Life just got in the way of writing, and, well, I should be scolded! Second, with my return comes a treat – a look into "all things" pumpkin in celebration of fall!

If you know me personally, you know that this time of year is synonymous with one word for me - PUMPKIN. I am pretty much a sucker for all things made with it and scented like it and wait for this time of year (like a little kid) to indulge in a big way.

But, unlike years past, I know that I can’t allow myself to down every muffin, bread or beverage infused with pumpkin, as many come with some very scary nutritional stats. So I’ve been on the hunt for new products, recipe makeovers and all things in between to satisfy my very big craving!

I can happily say that I’ve discovered that, yes, you can have your pumpkin and eat it too! I hope my personal Top 5 (in no particular order because I love them all!) recipes/products below inspire you to make healthy choices while enjoying the ‘tastes’ of fall!

1. Thomas’ Pumpkin Spice Bagel Thins

I read about these in an email I received from Hungry Girl and luckily found them at my local market. Word on the street is that they'll be around through November, so get 'em while you can! My current preparation is to toast the bagel and top with 1 wedge of Laughing Cow Cinnamon Cream Cheese spread. At 155 calories and a PointsPlus® value of 4, it's a super delicious breakfast option, or a great snack anytime of the day!







2. Edy’s Pumpkin Ice Cream

 

Talk about a delicious dessert option. If you're like me, pumpkin ice cream is a seasonal treat I look forward to all year round! Edy's has always released this flavor for fall, but it's only in more recent years that they have also released a lightened up version. Creamy, rich and made with just the right amount of spice, this ice cream tastes just like the kind you can get at your local parlor, but the nutritional facts are MUCH lower. Each 1/2 cup serving clocks in at a PointsPlus® value of 3, so you can indulge without the guilt!





3. Pumpkin Beverages

Everyone loves a Pumpkin Spice Latte from Starbucks, but the stats are pretty scary, even if you order the nonfat version. Dunkin' Donuts also offers a pumpkin-flavored coffee in-store this time of year, but it's made with sugar-laden syrup, adding many calories to your coffee, before cream (cue the debbie-downer wah-waaahhh)! However, fear not my friends - there is an alternative!

Dunkin' Donuts offers a ground coffee (for home use) in Pumpkin that's lower in calories. It's delicious when flavored with a caramel low fat or fat free creamer - and tastes very similar to the latte people love so much!

Also, International Delight and Coffee-Mate both offer seasonal Pumpkin Spice creamer this time of year. Again, you can add the flavor you want without the unnecessary calories and carbs!

4. Pantry Go-To: Pumpkin Pie Spice

Talk about a way to add flavor without consequence! Used primarily in baking, pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and allspice. I've been sprinkling it on top of my hazelnut coffee and incorporating it into my oatmeal in the morning - and it adds just a touch of that spice that you find in traditional pumpkin pie. I also recommend mixing it into some reduced-fat or fat free cream cheese for a fun twist on cinnamon spread. Yum!


5. Pumpkin Pasta

(Adapted from an original Rachael Ray favorite, this recipe got a makeover that strips away a ton of fat and calories!). 

Whole wheat pasta, a creamy pumpkin sauce and fresh sage come together to make a fabulous and affordable fall recipe that's sure to please!

Serves 4 (1 heaping cup each) (PointsPlus® Value of 6)

Ingredients

8 oz. whole-wheat penne

1 teaspoon extra-virgin olive oil

1 large shallot, finely chopped

2 cloves garlic grated

1 cups vegetable stock

1/2 (15-ounce) can pumpkin puree

1/4 cup fat-free half and half

1/2 teaspoon hot sauce (I like smoky chipotle), to taste

1/4 teaspoon pumpkin pie spice

Salt and black pepper to taste

3 to 4 leaves fresh sage, thinly sliced plus more, for garnish

1/4 cup grated reduced fat parmesan- style topping

Directions

Heat water for pasta, salt it and cook penne to al dente.

Heat the oil over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in stock and combine with pumpkin, stir in cream then season sauce with hot sauce, pumpkin pie spice, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, serve and enjoy!

Bonus Find!

Looking for something to satisfy the craving for pumpkin muffins and breads? I HIGHLY recommend trying this Hungry Girl Recipe for Pumpkin Bread Muffins - the best of both worlds AND they are topped with icing. Hello Delicious-ness!

I hope that the info above helps you enjoy all the flavors of fall without the guilt! Now, tell me, what healthy recipes or finds are your go-to's during the season?

I'm Addicted.

...To Chipotle. If they had a loyalty program, I swear I would have earned 10+ free burrito bowls by now.

And the good news? If you pick the right ingredients (skip the tortilla, no sour cream, light on the cheese, etc.), you've got a colorful and healthy lunch/dinner option - that's Weight Watchers friendly too! Here's my go-to recipe (and I'm not kidding you, I eat this at least 3 times a week).

• White Cilantro Lime Rice
• Black Beans
• Fajita Veggies
• Pico de Gallo
• Salsa Rosa (because I like things spicy)
• Guacamole
• BIG Heap of Lettuce as a topper

1 serving of this goodness equals about 5-6 cups and tops out at a Weight Watchers PointsPlus® value of 11. I'm a quantity girl, so this amount of food makes me VERY happy. So go ahead, dig in!

Not sure what your go-to Chipotle creation amounts to? Check out the Chipotle Nutrition Calculator.

Easy Dinner Idea.

I've added this simple salad as a staple to my weeknight dinner routine and thought I should share! It's also a great meal to make when the weather is steamy since you don't need an oven. 

Beet, Blue and Almond Salad

Recipe Yields 1 Serving  (WW PointsPlus® value 8)

4 Cups Organic Romaine/Spinach/Herb blend salad mix

1/4 Cup Sliced beets (fresh or canned will do), chopped

2 TBSP chopped Raw Almonds

2 TBSP Blue Cheese

2 TBSP Newman's Own Lite Honey Mustard Dressing

Salt and Pepper to taste

Place lettuce in a shallow bowl or plate and top with chopped beets, almonds and blue cheese. Drizzle with salad dressing and add salt and fresh cracked black pepper, if desired. 

On an entertaining note, I suggest omitting the lettuce blend. Place the beets, almonds and cheese in endive lettuce cups and drizzle with dressing and chopped parsley. Would make a great addition to a brunch menu or any buffet spread!

Bon Appétit!