5 Ingredients or Fewer

Butternut Squash Pesto Pizzettas

by:
October 23, 2012
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Butternut Squash Pesto Pizzettas
  • Makes 50-60 bite-sized hors d’oeuvres
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

What You'll Need
Ingredients
  • 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
Directions
  1. Preheat oven to 400°F.
  2. 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.
  3. 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.)
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