Monday, February 18, 2013
Butternut Squash Mini-Pizzas
Author: Edible Harmony
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
- Preheat oven to 425 degrees Fahrenheit.
- Peel the squash ( I use a potato peeler) and slice the top part into ¼ inch thick rounds.
- Arrange rounds on a greased or parchment paper-lined cookie sheet.
- Bake for 15 minutes.
- Spread the pesto sauce over each round.
- Add toppings and bake until squash is soft.
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