Butternut Squash Mini-Pizzas
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Paleo
Serves: 4-8
  • 1 medium butternut squash, choose one with a wide and long neck, as the round and bulging side is hollow and cannot be sliced into rounds
  • 6-8 ounces of dairy-free pesto ( See recipe below)
  • 2 sliced Roma tomatoes
  • 4-6 ounces of cooked nitrate free sausage or grilled veggies
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Peel the squash ( I use a potato peeler) and slice the top part into ΒΌ inch thick rounds.
  3. Arrange rounds on a greased or parchment paper-lined cookie sheet.
  4. Bake for 15 minutes.
  5. Spread the pesto sauce over each round.
  6. Add toppings and bake until squash is soft.
Recipe by Edible Harmony at https://www.edibleharmony.com/butternut-squash-mini-pizzas/