Butternut squash pizzette
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Butternut squash pizzette

Course Main Course
Cuisine Italian
Keyword tomato, butternut squash, pizza, mozzarella
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people as a main course, 4 as an appetiser


  • 12 slices of butternut squash
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of salt
  • 1/2 tablespoon of water
  • Freshly ground black pepper

For the seasoning

  • 300 g (1 cup) of peeled datterini, or tomato pulp
  • Extra virgin olive oil
  • 1/2 teaspoon of dried oregano
  • Salt
  • 250 g (1 ½ cup) of mozzarella , torn into pieces
  • 2 tablespoons of grated pecorino romano


  • Heat the oven to 200°C (400°F - Gas mark 6).
  • Slice the top of a butternut squash into 12 thin slices (they should be no more than 5 mm thick).
  • Cover a baking sheet with parchment paper. In a cup, beat the extra virgin olive oil with water and salt, then brush with it each slice on both sides. Arrange them onto the baking sheet.
  • Bake for about 12 minutes, until the squash begins to brown.
  • While the squash is cooking, prepare the tomato for your pizzette: in a bowl crush the datterini with your hands. You can also use a tomato pulp, choose one that has some texture, avoid those that are too liquid. Season the tomato with olive oil, salt and dried oregano.
  • Remove the squash from the oven and spoon the tomato over it, then bake again for 5 minutes.
  • While the tomato is cooking, tear the mozzarella into small pieces and mix it with the grated pecorino.
  • Top the tomato with the mozzarella and bake for the last 5 minutes, until the mozzarella has melted.
  • Serve the pizzette immediately, or reheat them just before eating, either in the oven or in a pan.
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