Naturally Ella · by Erin Alderson★ 5.0 (5)
Ricotta Butternut Squash Pizza with Spinach
NUTRITION · PER SERVING35M COOK
CAL 32%·PRO 60%
CARBS 74G46% OF CAL
8G FIBER6G SUGAR60G OTHER
FAT 27G38% OF CAL
11G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade pizza topped with roasted butternut squash, whipped ricotta, spinach, and melted mozzarella. A seasonal, vegetarian main with autumn flavors.
mainitalianpizza🔥 ovenvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup whole milk ricotta
- 2 tablespoons milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 sprigs of thyme (stems removed)
- 1 homemade or store-bought pizza dough (see note)
- 1 tablespoon olive oil
- 2 cups roasted butternut squash component
- 2 cups baby spinach leaves
- 1/2 small red onion (thinly sliced)
- 6 ounces shredded mozzarella cheese
- Parmesan (for topping)
- Chili flakes (for serving)
At a glance
PER SERVING · TIME 35M
CAL 32%·PRO 60%
CARBS 74G46% OF CAL
8G FIBER6G SUGAR60G OTHER
FAT 27G38% OF CAL
11G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1034mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1164mg
- Calcium
- 660mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1034MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.