Vegan Butternut Squash Pizza with Apples & Pecans

kitchentreaty.com

Paolina

subheading: For the butternut squash sauce:

4 cups cubed butternut squash (approx ½ of a medium 3-pound squash)

2 tablespoons extra virgin olive oil

1 medium clove garlic (peeled)

1 tablespoon nutritional yeast flakes

1 teaspoon Dijon mustard

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Pinch red pepper flakes

½ teaspoon kosher salt + more to taste

⅛ teaspoon freshly ground black pepper + more to taste

subheading: For the pizza:

1 pound 16 ounces homemade or store-bought pizza dough (I like Trader Joe's garlic & herb crust for this recipe)

1 batch butternut squash sauce

2 medium apples (I like Granny smith; for the pizza photographed, I used a Jonagold and a Granny Smith, cored and thinly sliced)

½ small red onion (thinly sliced)

⅓ cup pecans (chopped)

2 tablespoons olive oil

A couple pinches of kosher salt or sea salt

A few leaves fresh thyme (optional)

Directions at kitchentreaty.com

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