Squashy Pizza

So here's my dilemma: I love squash, all kinds of squash, partly because of how tasty it is and partly because of how nutritionally dense it is. Win-win, right? Well, not when the kids can't stand it. They don't like to eat it in any form. So, I figured I'd try to sneak it into pizza. Guess what? It worked!

1/2 large butternut squash
1 can (12 oz) petite diced cut tomatoes, no salt added
1 t. oregano
1 t. basil
1 t. salt
1/4 c. nutritional yeast
2 pre-made pizza crusts of your choice (check label to ensure no eggs or other animal products are used) or make your own
Assorted vegetables for topping

Peel and dice butternut squash. In a large saucepan, boil squash in water for about 10 minutes or until soft. Drain and allow to cool slightly.

Place squash in a blender along with tomatoes (do not drain) oregano, basil, salt and nutritional yeast. Puree on medium speed for approximately 1 minute or until smooth. Add a little water or soy milk if necessary for processing, but sauce should be thick. Add additional seasonings if necessary according to taste.

Preheat oven to 400 degrees. Top pizzas with sauce and desired toppings. I used diced portabello mushrooms, roasted bell peppers, thinly sliced zucchini, and non-dairy cheese crumbles. Bake on sheet or directly on oven rack for 7 to 8 minutes, watching closely to prevent burning. Serve immediately.

The nutritional information will vary significantly depending on type of pizza crust and toppings used.

Tip: If you don't mind the green color, add a large handful of raw spinach to the sauce before blending.