Fall is HERE, baby!
Squashes and gourds and pumpkins (oh my!) are all the rage right now in home gardens, farmer’s markets and your nearby grocery stores. It’s time to adorn the fireplace mantle, the front porch, and…your mouth. What? You DO eat this stuff too, ya know?
Butternut squash is one of my all-time favorite fall foods. Roasted? Are you kidding me? Yes. Pureed? Shut your face, yes. Baked? Yes again.
Blitz up an easy sage and walnut pesto, grab a Pillsbury thin pizza crust and get your roast on with some cubed butternut squash and red onion. I can almost guarantee you’ll be doing a little fall giddy dance right in your kitchen.
Just look at that.
Start by slicing and dicing the goods:
Look at those walnuts. They go into the pesto. Oh, yes they do.
While the veggies are roasting, get your pesto done.
Blitz, blitz. Gorg.
Now, roll out the Pillsbury thin pizza crust and divide it up, like so.
Oh, veggies are done! Good. Heavens.
Spoon a little pesto on each square.
Top with the roasted heavenly goodness.
‘Bout to throw em in, yo! (Yo?!)
You guys, I might cry.
Yep, tears. TEARS.
More Recipes to Squash
- Sweet and Salty Butternut Squash Crostini Recipe
- Cheddar Squash Muffins Recipe
- Roasted Butternut Squash Lasagna with Goat Cheese, Bacon, & Fried Sage Recipe