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Fall Recipes

Fall Chicken & Rice Bake

Fall chicken and rice bake is made with chicken, U.S.-grown long-grain brown rice, butternut squash, apples and mushrooms and makes for a delicious and simple cozy and nutritious meal that’s perfect for the season. 

fall chicken and rice bake with chicken thighs, brown rice, butternut squash, apples and mushrooms

Sweater weather is upon us and it’s time to start making cozy, fall-inspired meals for the season! Enter this fall chicken and rice bake that requires only one dish to make and combines the flavor of chicken, rice, butternut squash, mushrooms, apples and warm spices.  

U.S.-grown long-grain brown rice soaks up the delicious flavor of everything baking together to make a meal you’ll want to make again and again this fall and winter. The colors of the ingredients color your plate with the colors of fall and rice serves as the delicious backdrop for it all. 

One of the easiest ways to add more nutrition to our diets on a daily, weekly and monthly basis is to draw inspiration from the season to literally color our palettes with more nutrition. Fall is definitely my favorite time to do so and I love finding different ways to incorporate pumpkins, squashes, and apples into my meals and snacks in different ways.

September is National Rice Month, so grab a bag of U.S.-grown rice and get cooking to add more nutrition and flavor to your diet. 

chicken thighs baked with brown rice, butternut squash, apples and mushrooms for fall

Rice Nutrition 

When it comes to nutrition, rice is small but mighty! It’s packed with energy, complex carbs, protein, fiber, antioxidants and more than 15 vitamins and minerals. I always have different varieties of U.S.-grown rice in my pantry to use as a base in meals like this and more. 

Brown, wild, black, red and purple rice are 100% whole grain varieties. Research shows that eating whole grains can help reduce heart disease, may reduce the risk of certain cancers and may aid in weight maintenance.

Rice is a nutrient-dense, complex carbohydrate that the body slowly digests to help you stay energized throughout the day. Plus, research shows that eating rice increases levels of the feel-good chemical serotonin, which helps boost mood and keeps appetite in check.

I’ll definitely take that mood boost as we head into the colder months with less sunshine!

Is All Rice Gluten Free?

Yes, rice is naturally gluten-free, highly digestible and the least allergenic of all grains. It’s a great option for people with Celiac disease or who choose to follow a gluten free diet.

Ingredients for Fall Chicken & Rice bake:

  • U.S.- grown long-grain brown rice
  • Butternut squash
  • Apples
  • Shiitake mushrooms 
  • Chicken broth
  • Hot water  
  • Bone in or boneless chicken thighs 
  • Fresh parsley 
  • Garlic 
  • Shallot 
  • Butter
  • Olive oil
  • Paprika
  • Dried oregano
  • Dried thyme 
  • Salt and pepper

Equipment / utensils: 

  • 10” baking dish 
  • small/medium mixing bowl 
  • Small saucepan 
  • Sautee pan 
fall-chicken-and-rice-bake-with-chicken-thighs-brown-rice-butternut-squash-apples-and-mushrooms

Fall Chicken & Rice Bake

Maggie Michalczyk, RDN
Fall chicken and rice bake is made with chicken, U.S.-grown long-grain brown rice, butternut squash, apples and mushrooms and makes for a delicious and simple cozy and nutritious meal that’s perfect for the season. 
Prep Time 15 mins
Cook Time 55 mins
Servings 4 -5 servings

Ingredients
  

For the chicken:

  • 2 tbsp. olive oil
  • 2 tsp. dried oregano
  • 2 tsp. paprika
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 6 skinless boneless chicken thighs
  • ¼ cup fresh parsley chopped

For the rice:

  • 2 shallots minced
  • 3 cloves garlic minced
  • 4 tbsp. olive oil
  • 1 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 1 1/2 cups hot chicken broth
  • 1 1/4 cups hot water
  • 2 tbsp. butter
  • 1 1/2 cups U.S.-grown long-grain brown rice

For the apple, butternut squash and mushrooms:

  • 1 cup butternut squash cubed
  • 1 cup apple peeled and cubed (about 2 small to medium apples)
  • 1 cup sliced shiitake mushrooms optional
  • 2 tbsp. fresh parsley chopped
  • 2 tsp. olive oil
  • salt & pepper

Instructions
 

  • In a small bowl combine the seasonings for the chicken. Add the chicken thighs to the bowl and let marinade in the fridge while you prepare the rest of the meal. Preheat the oven to 350 degrees F.
  • Make the rice. In a small saucepan, heat the chicken broth and water for about 2-3 minutes. Lightly grease the baking dish and add the butter, olive oil, salt and pepper and shallot and garlic. Pour the hot water and broth over top and stir in the rice. Cover and bake for 30 minutes.
  • While the rice is baking, cube your butternut squash and apple.
  • After 30 minutes remove the rice from the oven, uncover, stir and and place the chicken, apples, and butternut squash on top of the rice and place back in the oven for an additional 25 minutes.
  • While the chicken and rice is baking saute the mushrooms with the butter, salt and pepper and fresh parsley. Set aside.
  • Remove the chicken and rice from the oven. Gently stir together around the chicken and stir in the mushrooms until everything is well combined. Sprinkle extra fresh parsley on top and enjoy!
Keyword chicken rice bake

This blog post is in partnership with the US Rice Federation. All opinions are my own and I’m proud to partner with brands and organizations that share my mission of making healthy food more accessible to everyone.

More recipes using rice you’re sure to love:

pin this recipe for later!

baked chicken and rice with butternut squash, and apple
Pumpkin Recipes

Pumpkin Ricotta Toast

Pumpkin ricotta toast tastes like fall in toast form! Ricotta cheese infused with lemon, honey and pumpkin puree on crispy sourdough bread topped with roasted butternut squash, toasted pine nuts, pumpkin seeds and crispy sage drizzled with honey on top.

Ricotta toast was all the range this summer so naturally I had to put a pumpkin spin on it for fall! I give you pumpkin ricotta toast — pumpkin puree combined with lemon, honey and ricotta cheese on top of crispy sourdough topped with roasted butternut squash, toasted pumpkin seeds and pine nuts and crispy sage.

Fall in Toast Form

I’m not kidding when I say this toast tastes like fall! Savory and a little bit sweet thanks to the honey and butternut squash on top, it’s the perfect combination of autumn flavors that comes together on a very satisfying piece of toast. I do summer ricotta toast with peaches and basil, but this fall ricotta toast is on a whole other level!

Creamy ricotta mixed with pumpkin and honey is spread on toasted sourdough bread and topped with the flavors of fall. This pumpkin ricotta toast recipe would be awesome for brunch this season or you could cut up the toasts into smaller pieces for an appetizer now or for the holidays.

best fall toast with pumpkin honey ricotta

I love finding news ways to use pumpkin both sweet and savory (which should come as no surprise to you if you follow me on Instagram!

LIBBY’S 100% PURE PUMPKIN

I used Libby’s 100% Pure Pumpkin in this pumpkin toast recipe. It’s what I use in all of my pumpkin recipes — I always have a can (or 5) in my pantry at all times throughout the year.

As the leading producer of canned pumpkin for generations, there’s no one else I trust when it comes to canned pumpkin. Libby’s 100% Pure Pumpkin is just that — pumpkin! No chemicals or preservatives are added to the canning process ever.

I recently also learned their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food. How awesome is that?!

ingredients for pumpkin ricotta toast
pumpkin ricotta toast on sourdough with butternut squash pumpkin seeds and sage

Ingredients for Pumpkin Ricotta Toast

  • Libby’s 100% Pure Pumpkin
  • Sourdough bread
  • whole-milk or part-skim ricotta cheese
  • honey
  • lemon
  • pumpkin pie spice
  • olive oil
  • butternut squash
  • pine nuts
  • pumpkin seeds
  • salt

equipment / utensils:

  • toaster
  • roasting pan
  • food processor
  • cheese cloth or thin dish towel
  • sauté pan

Pumpkin Honey Ricotta

Before assembling the toast, you’ll start by making the pumpkin honey ricotta in a food processor. It’s important to squeeze out some of the moisture from the ricotta using a cheese cloth because you’re going to be adding more moisture in via the pumpkin. Pumpkin puree itself is about 90% water!

Because we want the texture of the ricotta to be really smooth and whipped like it’s important not to over process the mixture once you’ve combined everything into a food processor. Just a couple of pulses will do the trick!

fall toast with pumpkin ricotta, butternut squash, pumpkin seeds, pine nuts and sage

Ways to Use Leftover Pumpkin Puree

Because this recipes calls for 2 tbsp. of pumpkin puree, you will have leftover pumpkin. Don’t toss it! Here are a few ways to use the leftover pumpkin puree to spice up more of your meals and snacks for the season!

A note about storing pumpkin puree. Be sure to always transfer any leftover pumpkin puree to a separate container with a lid in the fridge to last longer. Do not store pumpkin puree in the opened can in the fridge!

pumpkin-ricotta-toast-on-sourdough-with-butternut-squash-pumpkin-seeds-and-sage

Pumpkin Ricotta Toast

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 20 mins
Servings 4 -5 servings

Ingredients
  

Pumpkin honey ricotta:

  • 1 16 oz. container of whole-milk or part-skim ricotta cheese
  • 2 tbsp. LIBBY’S 100% Pure Pumpkin
  • 2 tbsp. honey + extra for drizzling on top
  • Juice of ½ lemon
  • Dash of pumpkin pie spice
  • ½ tsp. salt

Pumpkin ricotta toasts:

  • Pumpkin honey ricotta
  • 4 slices of sourdough
  • 1 ½ cup cubed butternut squash
  • cup pumpkin seeds
  • ¼ cup pine nuts
  • 2 tsp. olive oil
  • small bunch of fresh sage leaves

Instructions
 

  • Preheat the oven to 400 degrees F and place cubed ricotta on a baking sheet. Roast with a splash of olive oil and salt for 15 minutes until tender.
  • To make the pumpkin honey ricotta, use a cheesecloth to gently remove excess liquid from the ricotta cheese.
  • In the bowl of a food processor add the ricotta cheese, pumpkin puree, honey, lemon, pumpkin pie spice and salt. Pulse for 25-30 seconds max until mixture is completely combined and smooth.** Transfer to a bowl and set aside.
  • In a small saucepan lightly toast the pumpkin seeds and pine nuts. Once they become fragrant and slightly golden they are done. Remove from pan and set side.
  • Next, add olive oil to the pan and toast the sage until dark green and crispy, careful not to burn. Remove from heat and set aside.
  • Finally add the roasted butternut squash to the pan and saute until the edges are toasted on one side.
  • To assemble the toasts, toast sourdough slices in a toaster or cast iron pan and top with 2-3 tbsp. pumpkin honey ricotta, toasted butternut squash, pumpkin seeds, pine nuts and crispy sage. Drizzle with additional honey and enjoy!

Notes

**Because we want the texture of the ricotta to be really smooth and whipped like it’s important not to over process the mixture once you’ve combined everything into a food processor. Just a couple of pulses will do the trick!
Pumpkin honey ricotta can be kept covered in the fridge for up to 3 days.
Keyword pumpkin ricotta toast; pumpkin toast; squash toast

This recipe was proudly created in partnership with Libby’s. I hope you love it!

More Pumpkin Recipes You’re Sure to Fall In Love With

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squash toast
Easy Meals

Dairy-Free Butternut Squash Soup with Apple

Dairy-free butternut squash soup with apple comes together in one pot and it filled with delicious flavor and nutrition in every bite! Made with butternut squash, apple and warm and anti-inflammatory spices like cinnamon, turmeric and fresh ginger.

dairy-free butternut squash soup with apple

ingredients needed for dairy-free butternut squash soup

Here’s everything you’ll need to make this nutritious and delicious soup! This butternut squash soup is gluten free, dairy free and paleo friendly.

  • fresh butternut squash (medium to large in size)
  • low-sodium vegetable broth
  • unsweetened oat milk
  • olive oil
  • white onion
  • fresh garlic
  • fresh ginger
  • cinnamon
  • turmeric
  • crushed red pepper flakes
  • salt and pepper

Equipment / utensils:

  • vegetable peeler
  • knife
  • soup pot
  • wooden spoon
  • immersion blender or regular blender

how to make butternut squash soup with apple

This butternut squash recipe comes together in one pot and and doesn’t take that long to make! Win, win. Once all of the ingredients have sautéed together you will use an immersion blender to get it nice and creamy.

No immersion blender? Don’t worry! You can transfer the soup (one cup at a time) to a blender to get it nice and smooth. Then transfer it back into your pot or portion out, top and enjoy!

can you freeze butternut squash soup?

Yes, you can definitely freeze this soup to enjoy later. One way to freeze it is by portioning it out so that you can easily pull one out of the freezer to enjoy anytime!

do you need to peel butternut squash before roasting or using for this soup?

Yes, in pretty much all cases when roasting or cooking butternut squash you will need to peel it. I find that cutting off the tip and using a regular vegetable peeler to peel back the skin before cubing works the best.

what to serve with butternut squash soup

My personal favorite thing to serve with butternut squash soup is a panini sandwich! May I recommend a combination of turkey, cheese, greens, and avocado on sourdough? It’s seriously the best sandwich combination ever and I love dipping bites into the soup for a delicious and cozy lunch on a snowy day like today!

tukery, avocado and cheese panini dipped in creamy dairy free butternut squash soup

butternut squash soup toppings

There are so many things you can top this soup with for extra flavor and a nice crunch! Here are a few of my favorites.

  • roasted chickpeas
  • kale chips
  • parmesan crisps
  • shaved parmesan cheese
  • microgreens
  • plain yogurt (I like siggi’s brand)
  • extra pepper and red pepper flakes
  • fresh sage

And if you’re a pumpkin fan like me, be sure to check out this creamy vegan pumpkin soup — it’s my favorite to eat all fall long!

dairy-free butternut squash soup with apple

Dairy-Free Butternut Squash Soup with Apple

Maggie Michalczyk, RDN
Dairy-free butternut squash soup with apple comes together in one pot and it filled with delicious flavor and nutrition in every bite! Made with butternut squash, apple and warm spices like cinnamon, turmeric and fresh ginger.
Prep Time 15 mins
Cook Time 20 mins
Servings 4 -5 servings

Ingredients
  

  • 1 tbsp. olive oil
  • 1 white onion roughly chopped
  • 2 cloves garlic minced
  • 1 medium-large butternut squash about 3 pounds, peeled and cubed
  • 1 apple peeled, and diced
  • 1 tsp. turmeric
  • 1 tsp. freshly grated ginger
  • 1/2 tsp. cinnamon
  • Pinch of red pepper flakes more if you want it spicer
  • 1 tsp. salt
  • 1/2 tsp. black pepper plus more for serving
  • 3 cups low-sodium vegetable broth
  • 1 cup unsweetened oat milk

Instructions
 

  • Add olive oil to a soup pot over medium heat. 
  • Add chopped, onion and garlic and sauté until fragrant. 
  • Next add the cubed butternut squash, apple, turmeric, ginger, cinnamon, red pepper, black pepper and salt. Stir together using a wooden spoon and sauté together until the butternut squash is tender (about 5-8 minutes).
  • Add in the vegetable broth, and oat milk. Stir together and let simmer on low heat for a couple more minutes.
  • Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer soup to a blender (1 cup at a time) and blend until smooth and creamy. Transfer to a separate bowl and continue with remaining soup.
  • Once the soup is smooth and creamy portion in to bowls and top with crunchy chickpeas, microgreens, more red pepper flakes, and fresh sage if desired. Enjoy! 
Keyword dairy free butternut squash soup; butternut squash soup; butternut squash and apple soup

more soup recipes you’re sure to love

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healthy butternut squash soup

Fall Recipes

Butternut Squash Flatbread Pizza

This butternut squash flatbread pizza is easy to make and delicious! Made on a flatbread with butternut squash, ricotta cheese, and greens, you’ll love it for a quick and easy weeknight meal.

butternut squash flatbread pizza

This is a sponsored post written by me on behalf of Jewel-Osco. All opinions are 100% my own. I’m proud to partner with brands and organizations that share my mission of making healthy food more accessible to everyone.

Getting inspiration from seasonal fruits and vegetables is one of my favorite ways to answer the question, “what’s for dinner?”, especially in the fall! Squash, apples, pears and pumpkin is at the peak of freshness and so fun to use in different ways this time of year.

Another great thing about eating seasonally is that it comes with many health benefits too! Fall fruits and vegetables are packed with fiber, vitamin A, C and E, and many antioxidants that help to protect our bodies from free radical damage.

With fall and cold and flu season nearly synonymous, it’s important to nourish our bodies with whole food based meals as much as we can. Jewel-Osco is my one stop shop for seasonal produce and everything else that I need to make nourishing breakfasts, lunches, and dinners. 

This butternut squash flatbread comes together in just a few minutes and it’s perfect for the season! You can customize it with different veggies that you have at home too! A drizzle on top is a great way to really bring out the flavors, plus honey is 100% unprocessed. It’s a sweetener that’s always in my pantry. 

Ingredients for butternut squash flatbread pizza

Here’s what you’ll need to make these flatbread pizzas!

  • 2-3 O ORGANIC flatbreads 
  • Signature Select honey
  • Butternut squash
  • Ricotta cheese
  • Avocado oil 
  • Balsamic vinegar 
  • Baby kale 
  • Salt and pepper 

I’m excited to share this delicious butternut squash recipe and thankful that Jewel-Osco is my one stop shop when it comes to picking everything I need for baking, entertaining and more! With the start of baking season, I find myself at Jewel-Osco even more picking up all of the baking essentials! 

I feel good knowing that they strive for the highest quality and value possible with their wide variety of exclusive O Organics® and Open Nature® products that are carefully crafted without artificial ingredients, or additives, and minimally processed. All O Organics products are USDA Certified Organic too.

Visit jewelosco.com to find a store near you and discover meal prep tips and recipe ideas.

Jewel-Osco also offers Grocery Delivery & DriveUp & Go™ for convenient ways to shop!

butternut squash flatbread pizza

Butternut Squash Flatbread Pizza

Maggie Michalczyk, RDN
This butternut squash flatbread pizza is easy to make and delicious! Made on a flatbread with butternut squash, ricotta cheese, and greens, you’ll love it for a quick and easy weeknight meal.
Prep Time 25 mins
Cook Time 10 mins
Servings 2 servings

Ingredients
  

  • 2-3 O ORGANIC flatbreads
  • 2 tbsp Signature Select honey
  • 2 cups butternut squash
  • 2 tbsp. avocado oil
  • ½ cup cup ricotta cheese
  • 2 tbsp. honey
  • 2 cups baby kale or spinach

Instructions
 

  • Preheat the oven to 400 degrees. Peel and cube butternut squash. Toss with avocado oil and salt and pepper. Roast for approximately 15-20.
  • Prepare the flatbreads by drizzling a little olive oil on each piece and sprinkle with garlic powder. Top with roasted butternut squash, dollops of ricotta cheese, and a handful of baby kale on each pizza approximately. 
  • Return to the oven and cook for 5-10 minutes until the cheese is melted and edges are golden. 
  • Let cool, slice and drizzle with honey to bring out the flavors. Enjoy! 
Keyword butternut squash flatbread pizza

more fall recipes you’re sure to love:

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how to make butternut squash flatbread pizza
Easy Meals

Roasted Chickpea and Tomato Salad

Roasted chickpeas, tomatoes, butternut squash and olives come together in this lettuce free salad that is crunchy, sweet, salty and savory all at once.

roasted chickpea and tomato salad

Sick of the same old salad? I hear you, and you’ve found the right salad recipe to get out of that rut! Although this recipe has some of your typical salad, it’s lettuce free and instead has a base of roasted chickpeas (think of these as an upgraded crouton!) that add crunch and flavor to every bite! 

Perfect to jazz things up or for when you’re sick of leftovers!  

I made this super fresh, roasted chickpea salad with Wild Wonders® tomatoes from Sunset®. All of Sunset’s products are Non-GMO Project Verified. This means they are developed the old-fashioned way, through natural plant breeding without any additives. These colorful assortment of tomatoes are a variety of vine-ripened and hand-picked tomatoes that are greenhouse grown. 

I always have a package of Wild Wonders®  tomatoes on my counter for adding to salads, pasta dishes or just snacking on! I love the varieties of different colored and shaped tomatoes you get in a package because they really give anything you add them to a lot of juicy-fresh flavor, not to mention add beautiful color to everything. 

You really can’t go wrong with any of the tomatoes from Sunset — be sure to check out their Angel Sweet®, and Campari®  tomatoes too!  

One of my favorite ways to get more inspiration in the kitchen when I’m feeling burnt out on the same old lunches and dinners is to draw on inspiration from the season to infuse more fun flavor into my meals. 

Case in point the butternut squash in this salad! You may think it wouldn’t necessarily go with the other ingredients in this salad, however it’s sweet savoriness complements the bright flavors of the tomatoes and salty crunch from the olives and chickpeas! 

Another great thing about this salad is that the flavors just get better together over time which means this makes for delicious leftovers the next day! 

ingredients for chickpea & tomato salad:

  • Wild Wonders® tomatoes
  • Chickpeas
  • Avocado oil
  • Garlic powder 
  • Butternut squash 
  • Black olives
  • Fresh parsley
  • Olive oil 
  • Salt and pepper 
  • Parmesan or feta cheese 
roasted chickpea salad with tomatoes, butternut squash, olives and herbs
roasted chickpea and tomato salad

Roasted Chickpea and Tomato Salad

Maggie Michalczyk, RDN
Roasted chickpeas, tomatoes, butternut squash and olives come together in this lettuce free salad that is crunchy, sweet, salty and savory all at once.
Prep Time 20 mins
Cook Time 10 mins
Servings 2 -3 servings

Ingredients
  

  • 2 cans chickpeas rinsed and drained
  • 1 small to medium butternut squash peeled and cubed
  • 3 tbsp. avocado oil
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • ½ tsp. black pepper
  • 1 package Wild Wonders® Tomatoes halved
  • ½ cup Kalamata olives halved
  • 2 tbsp. fresh parsley chopped
  • 1 tbsp. extra-virgin olive oil
  • ¼ cup grated parmesan cheese

Instructions
 

  • Preheat the oven to  375 degrees F. Use a paper towel to pat dry the chickpeas ensuring they are super dry. Peel and cube the butternut squash. 
  • Toss both the butternut squash and chickpeas with the avocado oil, salt, pepper and garlic powder. Bake for 20 minutes until the squash is fork tender, tossing halfway through to ensure even cooking.
  • While the butternut squash and chickpeas are roasting, prepare the rest of the salad. 
  • Cut the tomatoes and olives in half, chop the parsley and toss together with the olive oil. 
  • Once the squash and chickpeas have roasted and cooled, toss with the rest of the ingredients and finish with the parmesan cheese. 
Keyword chickpeas; tomatoes; olives; salad

This post was created in partnership with Sunset®. As always all opinions are my own and I appreciate your support! 

More veggie forward recipes made with Sunset® produce you’re sure to love!

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no lettuce salad with chickpeas, tomatoes, olives and butternut squash
Butternut Squash

Kale & Butternut Squash Pizza

Pizza night gets turned up a notch in terms of nutrition with this kale & butternut squash pizza! Customize is how you may, but I think this homemade kale and butternut squash combinations tastes delicious and is a healthy alternative to some of the other frozen pizzas out there. Made with Nature’s Greens ® kale that is pre-washed and bagged for connivence, this pizza take less than 25 minutes to make from start to finish.

This blog post is in partnership with Nature’s Greens®, but all opinions are my own.

Sure, the flavors are reminiscent of fall, but in my opinion they are great to enjoy all year long. I opted for frozen butternut squash that I defrosted and threw onto the pizza. When sautéing greens, make sure you always keep the heat on low to retain the most nutrients. Depending on the crust you use, this recipe makes great leftovers for the next day too!

kale and butternut squash pizza

Kale & Butternut Squash Pizza

Once Upon A Pumpkin
Pizza night meets harvest flavors! Kale and butternut squash come together for this delicious and nutritious homemade pizza that can be whipped up anytime of year.

Ingredients
  

  • 1 store bought pizza crust can use cauliflower, gluten-free depending on preference
  • 2 cups Nature’s Greens kale
  • 1 tbps. olive oil
  • ½ tsp. minced garlic
  • ½ cup shredded parmesan cheese
  • ½ cup butternut squash cubed and roasted (can use frozen)
  • ½ cup spicy kale and lemon pesto
  • ½ avocado
  • balsamic glaze optional

Instructions
 

  • Preheat oven according to pizza package directions.
  • Heat a medium saucepan, adding olive and garlic until fragrant. Add kale and gently sautee on low heat until kale begins absorbing the olive oil and looks moist.
  • Spread pesto on top of pizza crust and top with sauteed kale, parmesan cheese, and butternut squash.
  • Bake pizza according to package directions, remove from oven and top with sliced avocado, and drizzled balsamic  Slice into pieces and enjoy!

XOXO

MAGGIE