Butternut Squash, Sage and Slow-Cooked Onion Pizza with Pine Nuts
Inspired by techniques from NYT Cooking.
Sweet roasted squash purée topped with caramelised onions, melted cheese and toasted pine nuts on a crispy crust.
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Method
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EU nutrition claims
- Low sugars: 2.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 176 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- pizza stone or large baking tray
- pizza peel (if using a stone)
- large frying pan
- medium bowl
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 12.6 g |
| Carbohydrate | 63.1 g |
| of which sugars | 5.1 g |
| of which free sugars | 0 g |
| Fat | 14.6 g |
| of which saturates | 3.5 g |
| Fibre | 4.7 g |
| Salt | 1.92 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
