Homemade Calzones With Butternut Squash & Spinach P

Name: Homemade Calzones With Butternut Squash & Spinach Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash, Peeled And Cut Into Bite Size Pieces; 1 cup Brussels Sprouts, Trimmed Then Cut In Half; 2 whole Purple Onions, Roughly Chopped; 2 Tablespoons Olive Oil; 1 whole Homemade Or Store Bought Whole Wheat Pizza Dough; 1 cup Parmesan Cheese, Freshly Grated; 1/2 cups Mozzarella Cheese, Grated; 3 cloves Garlic; 10 whole Almonds; 2 cups Baby Spinach; 1/4 cups Parmesan Cheese; 1 teaspoon Pepper; 1/4 teaspoons Sea Salt; 1/4 cups Olive Oil

Servings: persons

1 whole Butternut Squash, Peeled And Cut Into Bite Size Pieces
1 cup Brussels Sprouts, Trimmed Then Cut In Half
2 whole Purple Onions, Roughly Chopped
2 Tablespoons Olive Oil
1 whole Homemade Or Store Bought Whole Wheat Pizza Dough
1 cup Parmesan Cheese, Freshly Grated
1/2 cups Mozzarella Cheese, Grated
3 cloves Garlic
10 whole Almonds
2 cups Baby Spinach
1/4 cups Parmesan Cheese
1 teaspoon Pepper
1/4 teaspoons Sea Salt
1/4 cups Olive Oil

1
Preheat oven to 425 degrees F.
2
1.
3
In a baking dish place butternut squash, Brussels sprouts and onions.
4
Toss with olive oil and roast for 30 minutes, stirring occasionally.
5
When done, remove from the oven.
6
2.
7
Put the pizza dough on a lightly floured surface and roll it out.
8
Cut into 8 equal-sized squares.
9
3.
10
For the pesto: In a food processor combine garlic, almonds, spinach, Parmesan, pepper and sea salt.
11
Pulse until well combined and minced.
12
Then drizzle in olive oil while continuing to process.
13
Add more if mixture looks a little dry.
14
4.
15
Spread a good amount of pesto on 4 of the mini dough squares.
16
Top with squash, Brussels sprouts and onions.
17
Top with Parmesan and mozzarella cheese.
18
Top each of the 4 squares with 1 of the remaining dough squares and pinch edges.
19
Continue with remaining mini dough squares.
20
Put the calzones on a baking sheet.
21
5.
22
Bake for 30-40 minutes until dough is golden and cooked through.
23
Recipe adapted from tablespoon.

2027

kcal

Calories

179

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole Butternut Squash, Peeled And Cut Into Bite Size Pieces, 1 cup Brussels Sprouts, Trimmed Then Cut In Half, 2 whole Purple Onions, Roughly Chopped, 2 Tablespoons Olive Oil, and more.

Yes, Homemade Calzones With Butternut Squash & Spinach Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Calzones With Butternut Squash & Spinach Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions