Butternut Squash Pizza
3 cups peeled and cubed butternut squash
2-3 garlic cloves, peeled and smashed
1/4 cup raw soaked cashews
Pinch of sea salt and black pepper
Pinch of Italian seasonings blend, or favorite herbs/spices
Water or nut milk, as needed
1/2 cup coconut flakes
1/4 cup raw cashews
3 TBSP nutritional yeast
1/2 tsp sea salt
1/4 tsp garlic powder
Thinly sliced red onion
Broccoli florets, chopped small
Other veggies of choice
Your choice (I used a store bought sprouted grain crust)
Steam the butternut squash cubes and garlic cloves until the butternut squash is fork tender. Add the squash, garlic, and remaining sauce ingredients to a high speed blender. Add only as much water or liquid as necessary to blend to a creamy, smooth sauce. It will be thick.
Spread a layer of the sauce across your chosen pizza crust and add your favorite veggie toppings. Bake pizza according to crust instructions. While the pizza is baking, pulse all of the coconut parmesan ingredients together in a food processor a few times - only enough to vary the texture of the ingredients.
When the crust is golden brown, remove the pizza from the oven and sprinkle with coconut parmesan. Serve immediately!
P.S. This butternut sauce is insanely simple and it's amazing on EVERYTHING - pasta, toast, broccoli, pizza, plain as soup... so make it a kitchen staple and always keep a jar on hand!
P.P.S. I think I probably overcooked my pizza slightly (I wanted a crunchy crust!) which is why you can see how the butternut sauce dried out a bit in the photo. Depending on the crust, you may want to bake it for a bit in advance and then add the butternut sauce and toppings, to ensure the sauce doesn't dry out.