Roasted Butternut Squash

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Roasted Butternut Squash Pizza

This recipe was a hit at the Market at our catered events. Makes a great appetizer.

1 butternut squash, cut into ¾ inch dice roasted with chipotle seasoning.  See tip below.

Arugula pesto – recipe follows

1 partially baked 12” pizza shell or enough dough to make a 12 ”shell

1 cup Feta cheese, crumbled


Arugula Pesto

3 cups packed, tender arugula (washed and dried)

½ cup pecans

½ cup parmesan

3 garlic cloves

½ t salt and ½ t pepper

1/4 cup olive oil

1 Tablespoon fresh lemon juice

Combine all ingredients in a food processor and blend to a paste. The pesto will keep in the fridge for several days and also freezes beautifully.  Makes a great dip or spread.

Pizza assembly

Pierce the pizza dough and  prebake  dough on a greased pan for 10 minutes at 375 degrees; but do not brown.  Dough should be firm. Spread 8 Tablespoons of  the arugula pesto on the pizza crust. Top with roasted squash cubes and sprinkle with feta cheese.  Bake at 375-400 until the crust is golden and cheese is melted.