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.
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.