Pita Pizza with Butternut Squash, Kale, Feta & Walnuts

Pour 3 teaspoons (1 tablespoon) of olive oil into a large pan on medium-high heat. Add kale and garlic to the hot pan, then add vinegar, nutmeg, salt and pepper. Saute until kale wilts down and darkens in color.

This makes more than you’ll need to top the pizza, so save the rest of it. If you end up loving it as much as I do, you’ll find plenty of other uses for it.

Steam or boil thebutternut squash for 5–8 minutes until you can easily pierce it with a fork. Set aside.

To make the pita a little bit crispy, using a pair of tongs, place it right over the flame on your stovetop burner. Move it around and flip it constantly, being careful not to burn it. It should only take 1–2 minutes to get warm and crispy.

Place the pita on a greased baking sheet and brush with the remaining teaspoon of olive oil. Top with 1 tablespoon feta crumbles.

Add kale and butternut squash cubes. Top with the remaining tablespoon of feta and walnuts. Place the baking sheet on the top shelf of your oven and broil for 2–3 minutes, just long enough to warm it up and slightly melt the cheese. You may also bake it at 450ºF for 5 minutes.