Brussels Sprouts, Butternut Squash and Pancetta Pizza

Brussels Sprouts, Butternut Squash and Pancetta Pizza

Pull a seasonal pizza from the oven this time of year — one that’s a bit off the beaten path. This recipe for Brussels Sprouts, Butternut Squash and Pancetta Pizza fits the bill!

Pizza, and more pizza

My husband, my mom, and I were in Italy recently. What a great trip! We were tourists, I did a little work, we visited family, and we ate. We ate well! In fact, we’re still coming down from our pizza high. Seriously. We ate pizza five times in the first five days while we were there. I think we skipped pizza on the sixth day, then started back up again. It never got old! And the toppings were always interesting.

Brussels Sprouts, Butternut Squash and Pancetta Pizza

A pizza for the season

Pizza is great for so many reasons, but especially because no matter what you put on it, it usually works out pretty well. I wanted to try making a pizza using seasonal ingredients. This time of year, that means Brussels Sprouts, Butternut Squash, and Pancetta Pizza. What a treat!

Enjoy a slice of pie: Brussels Sprouts, Butternut Squash and Pancetta Pizza

As the pizza cooks, the Brussels sprouts crisp up slightly while still keeping their tenderness. Paired with sweet butternut squash and salty pancetta, you’ve got a great combo. I added Mozzarella cheese as the base, then sprinkled grated Parmesan over the top after it cooled down slightly.

Why not make the most of seasonal ingredients? Try this recipe for Brussels Sprouts, Butternut Squash and Pancetta Pizza for a fun fall pizza party!

Recipe for Brussels Sprouts, Butternut Squash and Pancetta Pizza
Serves 2

Butternut Squash, Spinach and Mushroom Quesadillas

 

If you’re like me, you’ve been to the market a few times in the last week. And I’d be willing to bet that I’ll be back a few more times this week. That’s a sure sign the holidays are here! On your next run, be sure to pick up the ingredients for Butternut Squash, Spinach and Mushroom Quesadillas.

In this week leading up to Thanksgiving (bring on the stuffing!) I’m trying really hard not to make heavy meals or anything that will leave me with leftovers. Butternut Squash, Spinach and Mushroom Quesadillas fit the bill for pre-holiday dinners (or lunch). Since the markets are full of seasonal treats, take advantage of this time of year! Scoop up some butternut squash or sweet potatoes, and make this simple, nutritious, and just-the-right-size meal that won’t ruin your appetite for Thanksgiving.

If you’d like, use sweet potatoes instead of squash, or Swiss chard or kale instead of spinach. This recipe makes enough for a dinner for two, or for a light lunch for four people.

I’m thankful for my family (wish we could all be together this year) and friends, and that I have access to nutritious food during the holiday season, as well as every other day throughout the year. Best wishes to all of you for a wonderful Thanksgiving!

Recipe for Butternut Squash, Spinach and Mushroom Quesadillas

Serves 2-4