These mini pumpkin pizzas are perhaps the single most delicious pumpkin dish, I’ve ever tried. The sweet taste from the butternut squash is the perfect match for the salty feta cheese and the aromatic rosemary. Sometimes I cannot believe that something this simple can taste this good!
I hope you’ll give this one a try! I’m telling you, you won’t be disapointed! I eat them for either a side dish with my dinner or as stand alone lunch. They work great both ways.
Now let’s get to it! But let’s just just take a moment to enjoy the sight of these beauties. You can almost smell the rosemary, can’t you?
SERVES 4 AS A SIDE DISH*
- 1-2 butternut squash
- olive oil
- 100-150g feta cheese
- fresh rosemary
*it’s a bit difficult to estimate serving sizes as butternut squash comes in all kinds of sizes. The ones I used here were medium sized, if that’s any help!
2. Start from the top of the butternut squash and cut pizza friendly slices until you reach the middle where the seeds become visible.
3. Place the slices on a baking plate lined with baking paper and brush both sides with olive oil. Sprinkle salt on one side and bake in the oven for 20-25 minutes.
4. Chop feta and rosemary roughly and place them on top of the baked butternut slices.
5. Set the oven on grill and allow it to warm up for a few minutes. Then place your baking plate in middle of the oven. Cook/grill until the feta turns golden brown. In my oven that takes about 4 minutes but cooking time will vary from oven to oven so keep an eye on them at this stage.
But that’s it! You now have a killer side dish or healthy lunch option. Serve with a green salad on the side and you’re good to go!