Recipe of the Month – November

Butternut Squash Pizza Bites

Recipe by Max Goldstein, RD, LD, CDM with Farm to Body Wellness Serves 2-4

After a few Hurricanes/Tropical Storms, the autumn breeze has finally come in. Being new in Florida, I was not sure if it was ever going to happen. In most parts of the United States, it is possible to grow and harvest winter squash. One might ask, what is the difference between winter squash and summer squash? Well, in short, one is harvested in the summer and the other in the fall. And the latter contains more carbohydrates. 

To learn more about the differences and similarities between all of the squash, check out The Farm to Body Wellness Podcast. On Sunday November 10th, we will delve into the world of squash! Until then, go ahead and check out this month’s recipe, where we have a fun, innovative, and simple way to enjoy butternut squash. This was introduced to me by my wife and she sold me at the first bite!

Ingredients:

The Squash

• 2 Medium or 1 Large Butternut Squash

The Oil & Spices

• 1Tbl Extra Virgin Olive Oil
• (to taste) Himalayan Pink Fine Salt
• ¼ tsp Ground Black Pepper
• 1 tsp Dried Oregano

The Sauce

• 200g (1 cup) Premade or homemade  Marinara/Tomato Sauce

The Cheese

• 225g (8oz) of Whatever Your Favorite Shredded or Sliced Cheese Is

**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!

Instructions:

Step 1: Preheat the oven to 400 degrees. Slice the butternut squash in 1/2in rounds. No need to peel the squash as it gives a crust-like sensation after they have been cooked in the oven. More fiber for your diet!

Step 2: Add a small amount of Extra Virgin Olive Oil to both sides of your squash rounds. Rub the oil in and then add salt and pepper. Bake it over until tender (approximately 30 minutes). Flip half way through. 

Step 3: If you plan to make a sauce, go ahead and do that now. ** My secret recipe: When I am lazy, I normally saute onions and garlic, then use a can of tomato paste, add some spices, a little sugar, and cook it down. Once it is well cooked, I puree the sauce until smooth. Otherwise get your sauce ready.

Step 4: Slice the cheese you plan to use, unless you are going the shredded route. 

Step 5: Pull the squash out and dress with a small spoon of sauce, cheese, and some oregano.

Step 6: Put back in the oven until the cheese is melted and enjoy. 

**If you prefer to eat them at another time, they are great to keep in a container or even freeze. Just make sure not to add the sauce or cheese if your plan is to save them for later, although, we have cheesed and refrigerated them and they were still amazing!