Butternut Squash Pesto Pizzaflatbread Food

BUTTERNUT CRUST PIZZA

Steps:

• For the crust: Preheat the oven to 400 degrees F.
• Toss the squash cubes with the olive oil and salt. Spread out in one layer on a baking sheet and roast until tender, stirring once, 30 to 35 minutes. Remove from the oven. Tip the squash into a bowl and mash until fairly smooth to make about 2 cups of puree.
• To the puree, add the flour, shredded Parmesan, egg, baking powder and Italian seasoning, then mix until well incorporated.
• Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the mixture into a 12-inch circle on the baking sheet, spreading into an even layer with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
• While the pizza cooks, make the pesto: In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice and olive oil, then puree until smooth.
• Remove the pizza crust from the oven and carefully slide onto a serving plate or cutting board using a metal spatula (the crust is not super fragile but is more fragile than a regular pizza base).
• Top with the pesto and spread it, leaving a 1/2-inch border.
• For the toppings: Add the arugula, prosciutto and Parmesan shavings. Drizzle with the balsamic glaze.

PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
• Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
• In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
• Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

BUTTERNUT SQUASH PESTO PIZZA/FLATBREAD

Steps:

• Heat oven to 400°F.
• In s medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil.
• Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
• Bake about 20 minutes, stirring occasionally, until squash is tender.
• Spray large cookie sheet with cooking spray.
• Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle.
• Bake at 400°F 7 to 10 minutes or until light golden brown.
• Meanwhile, in a 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat.
• Add pancetta; cook 4 minutes, stirring frequently, until lightly browned. Drain.
• Spread pesto over partially baked crust.
• Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses.
• Bake 6 to 8 minutes longer or until edges are golden brown.
• Let stand 5 minutes before serving.

SQUASH & PESTO PASTA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with ½ tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender.
• Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste.
• Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like.

CREAMY BUTTERNUT SQUASH PESTO (VEGAN)

Steps:

• Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
• Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
• Toss with 1 pound cooked pasta and enjoy!