Rating: 3.5 stars
119 Ratings
  • 1 star values: 5
  • 2 star values: 29
  • 3 star values: 32
  • 4 star values: 16
  • 5 star values: 37
Real Simple

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Credit: Christopher Baker

Recipe Summary

hands-on:
25 mins
total:
1 hr 10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F.

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  • Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

  • Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.

Nutrition Facts

368 calories; calories from fat 29%; fat 12g; saturated fat 3g; cholesterol 8mg; sodium 981mg; carbohydrates 56g; fiber 3g; sugars 5g; protein 11g.
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