A few days before leaving for my first every cruise vacation, I pulled out 3 simple ingredients to make an awesome quick lunch.
I shared the basic idea for this pizza last year and I still make it anytime I have a large butternut squash. This particular time I had no sauce and no shredded cheese, but I DID have salsa and pepper jack.
BAM! It’s Mexican “pizza” time!
The result had the same creamy butternut “crust” that held the toppings beautifully. Honestly, you could top this with almost anything and it’d be yummy. Next time I’m thinking a little hummus and Muenster. Oh! Or roasted red peppers and feta!
Really, the possibilities are endless.
Here’s what I did…
- 2 round slices of butternut squash, about 1/2 inch thick
- 2 tbsp salsa
- 1.5 oz pepper jack cheese, sliced
- Sprinkle of dried chives and/or dried cilantro
Preheat the broiler.
Cut the squash.
Spray a cookie sheet with non-stick spray and place the rounds 2 racks under the broiler for 10 minutes.
Flip the rounds, spread each with half the salsa and top each with half the cheese.
Place the squash back under the broiler for 2-3 minutes until the cheese is melted. Remove and sprinkle with chives.
I won’t be back in my kitchen until next week, but I AM taking a Mexican cooking class in Cozumel tomorrow so I’m hoping to come home inspired!
|Servings||Amt per Serving|
|200||14g||4g||old: 5||new: 7|