Butternut Squash Arugula Pita Pizza

Photo: Wendy Lopez, MS, RD

Aside from being delicious, butternut squash is a nutrition powerhouse: It is a good source of potassium and is jam-packed with vitamins A and C.

This Food & Nutrition Test Kitchen recipe, developed by Stone Soup blogger Wendy Lopez, MS, RD, CDE, is a simple and light option. Follow the recipe exactly, or make it your own by swapping ingredients or adding new flavors!

Butternut Squash Arugula Pita Pizza

Total Time: 40 minutes

Yield: 1 serving


  • 1 cup peeled and chopped butternut squash
  • 1 100-percent whole-grain pita round
  • ¼ cup tomato sauce
  • ¼ cup sliced red onion
  • 1 teaspoon olive oil
  • ½ cup fresh arugula
  • 1 ounce feta cheese
  • 1 tablespoon balsamic vinegar
  • Black pepper (to taste)


  1. Add squash to a pot of boiling water and cook 10 to 15 minutes, until tender but still firm. Drain and set aside.
  2. Preheat oven to 400°F. On a baking sheet, place pita round and spread tomato sauce onto it.
  3. Evenly distribute squash on pita and top with sliced onions.
  4. Drizzle olive oil over pita and bake 15 minutes.
  5. Finish by topping with arugula, feta, balsamic vinegar and black pepper to taste.
Wendy Lopez on FacebookWendy Lopez on InstagramWendy Lopez on PinterestWendy Lopez on Twitter
Wendy Lopez
Wendy Lopez, MS, RD, CDE, is a Registered Dietitian/Nutritionist who is passionate about educating communities on plant-based eating in ways that are accessible and culturally relevant. Working as a clinical dietitian in a community clinic in Port Chester, NY, Wendy focuses on disease prevention and management. She uses an integrative and individualized approach towards nutrition, health, and wellbeing. Wendy was raised in the Bronx, with roots in the Dominican Republic. When not catching up on the latest nutrition science, you can find her cooking, traveling, basking in the sun, and obsessively working on home improvement projects. Connect with her at Food Heaven Made Easy.