5 Ingredients or Fewer

Butternut Squash Pesto Pizzettas

October 23, 2012
0 Ratings
  • 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
  • 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
  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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