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Butternut Squash, Spinach And Goat Cheese Pizza

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Self Magazine
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main-dish sides low carb nut free vegetarian lunch


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2 cups cubed butternut squash (1/2-inch pieces)

1 tablespoon plus 1 tsp olive oil, divided

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 medium red onion, halved and thinly sliced

1/4 cup all-purpose flour

1 ball (16 oz) store-bought whole-wheat pizza dough, at room temperature

2 cups chopped fresh baby spinach

4 oz crumbled goat cheese

1/2 teaspoon dried thyme

2 tablespoons cornmeal

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