BUTTERNUT SQUASH AND PESTO PIZZA WITH SPINACH SALAD
- 2 cups chopped butternut squash peeled
- 1 large red onion roughly chopped
- 1 bulb garlic separated and peeled
- 2 tablespoons coconut oil
- sea salt and black pepper to taste
- 4 individual gluten-free pizza shells
- 1 cup Detox Pesto recipe in Snacks
- 4 cup spinach
- 1 large lemon juiced
- ¼ cup extra virgin olive oil
- 1 garlic clove
Preheat the oven to 400 degrees F.
Place the squash, onions, and garlic in a large mixing bowl. Coat with coconut oil and season with sea salt and black pepper. Bake for 25 to 30 minutes until tender and golden brown. Remove from the oven and set to the side to cool.
Spread Detox Pesto on to gluten-free pizza shells. Top with roasted vegetables. Bake according to instructions on the pizza shell box.
While the pizza is baking, add spinach, lemon juice, garlic, sea salt, and black pepper to a mixing bowl. Mix well.
Once the pizza is ready to serve, cut into slices and top with spinach salad.
