Butternut Squash Pesto Pizzaflatbread Recipes

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!

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.