Monday, February 18, 2013

Butternut Squash Mini-Pizzas


Author:
Cuisine: Paleo
Recipe type: Appetizer
Serves: 4-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 medium butternut squash, choose one with a wide and long neck, as the round and bulging side is hollow and cannot be sliced into rounds
  • 6-8 ounces of dairy-free pesto ( See recipe below)
  • 2 sliced Roma tomatoes
  • 4-6 ounces of cooked nitrate free sausage or grilled veggies
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Peel the squash ( I use a potato peeler) and slice the top part into ¼ inch thick rounds.
  3. Arrange rounds on a greased or parchment paper-lined cookie sheet.
  4. Bake for 15 minutes.
  5. Spread the pesto sauce over each round.
  6. Add toppings and bake until squash is soft.

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THE SERENITY PRAYER

GOD GRANT ME THE SERENITY
TO ACCEPT THE THINGS I CANNOT CHANGE;
COURAGE TO CHANGE THE THINGS I CAN;
AND WISDOM TO KNOW THE DIFFERENCE.

LIVING ONE DAY AT A TIME;
ENJOYING ONE MOMENT AT A TIME;
ACCEPTING HARDSHIPS AS THE PATHWAY TO PEACE;
TAKING, AS HE DID, THIS SINFUL WORLD
AS IT IS, NOT AS I WOULD HAVE IT;
TRUSTING THAT HE WILL MAKE ALL THINGS RIGHT
IF I SURRENDER TO HIS WILL;
THAT I MAY BE REASONABLY HAPPY IN THIS LIFE
AND SUPREMELY HAPPY WITH HIM
FOREVER IN THE NEXT.
AMEN.

--REINHOLD NIEBUHR