This simple little idea provides an exceptionally delicious alternative to traditional pizza. Using slices of butternut squash for the base provides a very tasty way to add extra nutrients whilst getting rid of the traditional high fat, high calorie pizza base. An added bonus is that they’re also vegan friendly, gluten free, dairy free and fat free.
In this recipe I have made a bolognaise topping which compliments the butternut squash beautifully. It can be made with soya mince, quorn mince or 5% beef mince and is even more delicious is prepared the night before.
8 Butternut Squash Slices
1 Small Onion or equivalent In frozen chopped Onion
1 Red Wine Stock Pot
1 Teaspoon Lazy Garlic
4 Tablespoons Tomato Puree
1 Tin Chopped Tomatoes
1 Teaspoon Oregano
3 Bay Leaves
40g Low Fat Mature Cheddar Cheese finely grated
Sprinkle Garlic Granules and Dried Oregano
If you freeze the butternut squash slices and defrost before use then they will not need to be cooked first.
Fry the mince, onion, in a large non stick frying pan and add the red wine stock pot, garlic and tomato purée. Cook for a few minutes until the tomato purée goes a deep red. Next add the tinned tomatoes oregano and vat leaves, simmer on a low heat, stirring occasionally until the sauce has thickened, providing a rich bolognaise topping.
Place the butternut slices on a lined oven tray. Top with bolognaise and sprinkle with finely grated cheese, a light dusting of garlic granules and oregano. Cook in a preheated oven at 180 Degrees for 10 - 15 minutes or until cheese has melted on top. Serve with a crisp salad.