Pizza baked squash recipe
Pizza, but not as you know it! This pizza baked squash recipe is an easy way to start eating more veg. Top roasted butternut squash with tangy sundried tomato paste, juicy tomatoes and melting mozzarella for classic pizza flavours and serve with a peppery rocket salad.
See method- Serves 4
- 10 mins to prepare and 45 mins to cook
- 411 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 small butternut squashes, peeled, halved lengthways and seeds removed
- 1 tbsp vegetable oil
- 3 tbsp sundried tomato paste
- 4 salad tomatoes, thinly sliced
- 2 x 210g packs mozzarella, thinly sliced
- 60g wild rocket
- 2 tbsp balsamic dressing
- 15g fresh basil, leaves picked
Each serving contains
- Energy
- 1720kJ 411.0kcal
- Fat
- 27g
- Saturates
- 14g
- Salt
- 1.3g
- Sugars
- 14g
of the Reference intake
Carbohydrate 21.7gProtein 21.1gFibre 4.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Score a 1cm-deep diamond pattern across the cut sides of the squash and rub all over with the oil. Season and place cut side up on a baking tray. Roast for 40 mins until tender.
- Preheat the grill to high. Spread the sundried tomato paste evenly over the cut-side of the squash halves and top with slices of tomato and mozzarella. Grill for 2 mins until golden and bubbling.
- Meanwhile, toss the rocket with the balsamic dressing. To serve, scatter the squash with basil and serve with the dressed rocket.
- See more Vegetarian recipes
