Mini Butternut Squash Pizzas

by on in Appetizers, Mains, Sides
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Easy, fun and oh-so-tasty Mini Butternut Squash Pizzas. Okay, so these aren’t technically pizzas, but they are just as awesome.

For a fun twist on pizza night, skip the dough and use butternut squash slices instead. These mini pizzas are 100% vegan, gluten-free and so nutritious. Better yet, they are so flavorful everyone is going to love them.

Looking for ways to get your kids to eat more veggies?? These butternut squash pizzas are a cool and easy way to add more vegetables to their diet.

I’m always creating squash recipes, it’s one of my favorite vegetables and it has so many health benefits. Did you know that 1 cup of butternut squash can cover your daily requirements of vitamin A and half of your daily requirements of vitamin C? Want to learn more? Check out this link. And it tastes so damn good. Butternut Squash is the perfect ingredient for fall/winter recipes, but I like to make these mini pizzas all year round.

I prepared a simple tomato, olive and basil topping (fresh, light and scrumptious!), but these vegan pizzas are so versatile you can use whatever you have in your fridge. Arugula, caramelized onions, mushrooms or baked zucchini are also delicious.

If you make these butternut squash pizzas, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

Mini Butternut Squash Pizzas

Easy, fun, versatile and delicious Butternut Squash Pizzas. They are full of the good stuff, and a great wholesome plant-based appetizer, side or main dish everyone will love.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 8

Ingredients
  

  • ROASTED BUTTERNUT SQUASH ROUNDS:
  • 8 small slices of butternut squash (from the top) – about 3 ½ inches (or 9 cm) wide and 1/2 inch (or 1 cm) thick*
  • Olive oil
  • Sea salt
  • TOPPINGS:
  • ¾ cup tomato sauce
  • 1 cup shredded vegan mozzarella
  • 1 cup cherry tomatoes, halved or quartered depending on their size
  • ½ cup pitted olives, finely chopped
  • 4 big sundried tomatoes, rehydrated and finely chopped
  • 8 big basil leaves, finely chopped
  • 1 Tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp chili flakes, optional
  • Sea salt and pepper

Instructions
 

  • Preheat the oven to 385 F / 195 C.
  • Place the butternut squash slices on a baking sheet, brush both sides of each round with a little olive oil and sprinkle with sea salt. Arrange the slices on a single layer.
  • Bake for 20 minutes. Flip the butternut squash slices, top with a couple of tablespoons of tomato sauce and vegan mozzarella. Bake for another 10 minutes. The butternut squash should be tender and the cheese, melted. If not, bake for 5 more minutes.
  • While the butternut squash is baking prepare the topping. Combine cherry tomatoes, olives, sundried tomatoes, basil, olive oil, balsamic vinegar and chili flakes in a small bowl. Add sea salt and pepper to taste. Set aside until the butternut squash slices are ready.
  • Once the butternut squash pizzas are done, top with the tomato, olive and basil topping.
  • Enjoy right away!

Notes

*If your squash’s neck is bigger, you are either going to need more toppings or need to use less slices. You can peel the butternut squash if you prefer, I don’t mind the skin and it’s loaded with nutrition.

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