Saturday, November 9, 2013

Butternut Squash & Pesto Pizza

I have been trying to get a little more creative with ingredients on our Friday-Pizza nights.  I saw this recipe and decided to give it a try.  Everyone was a little skeptical at first, but it turned out delicious and we have made it several times since. The butternut squash is rich and savory, a perfect combination with the pesto and tomatoes.

1/4-1/2 butternut squash, sliced thinly (1/4inch thick)
2 tablespoons sugar
1/2 teaspoon olive oil
Cherry tomatoes, halved 
1/2 teaspoon oregano
1/2 red pepper flakes
Gouda or Fontina Cheese
Preheat oven to 400 degrees. Toss sliced butternut squash with olive oil and sugar. Place on a baking sheet and roast for 20 minutes or until tender.

Increase oven temperature to 450. On prepared pizza crust spread pesto. Top with butternut squash, tomatoes and shredded Gouda cheese. Lastly sprinkle with oregano and Parmesan. Bake for 20 minutes or until golden brown.

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