Butternut squash pizzette
Servings 2 people as a main course, 4 as an appetiser
Ingredients
- 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
Instructions
- 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.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!