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Author Notes: Adapted from Eric Gower’s recipe in The Breakaway Cook.The variations are endless–goat cheese, pistachios, walnuts, sage pesto, feta, and more. —Bob Vivant
Makes 50-60 bite-sized hors d’oeuvres
- 1 medium butternut squash, peeled (You only need the neck. Reserve the seed-filled portion for another use.)
- 1 tablespoon olive oil, plus more for brushing
- sea salt
- 1/4 cup pesto
- 1/4 cup pine nuts, lightly toasted
- Preheat oven to 400°F.
- Slice the squash neck into 1/2-inch thick wheels (a medium-sized squash will yield 10-14 wheels). Cut the wheels into any shape that pleases you. (Keep the wheels whole if serving as a starter course. Cut into smaller bites for hors d’oeuvres.) Place on an oiled baking sheet or Silpat. Brush with olive oil and sprinkle with sea salt. Bake for about 25-30 minutes, until softened but not mushy.
- While the squash is baking, thin the pesto with 1 tablespoon of olive oil. Spoon the pesto on the warm squash, sprinkle with pine nuts, and serve. (The squash can be roasted ahead of time and reheated just before serving.)
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
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It's time to travel.
Out of the park toppings.
Put cake on a pedestal.