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Butternut squash pizzette

Butternut squash pizzette

September 25, 2020
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Here is a different way to eat pumpkin ... pumpkin small pizzas! This recipe will please everyone, adults and children, and will also be a precious source of antioxidants, fibers and mineral salts. In fact, tomato cooked with extra virgin olive oil brings lycopene, an anticancer substance, pumpkin, even if cooked in the oven, preserves most of carotenoids, which are powerful antioxidants, anchovies are a precious source of omega 3 while rocket, added raw at the end of cooking, provides flavonoids, but also potassium, iron, vitamin C and is anti-inflammatory. In short, joy, taste and health are served!


1 butternut squash

Tomato puree

Extra virgin olive oil


Sea salt

Anchovies under oil

Rocket salad

Slices of goat cheese (optional)

Cut the pumpkin into slices about 1.5 or 2 centimeters thick. Remove the peel. Arrange the pumpkin slices on a baking pan covered with baking paper and pour a drizzle of extra virgin olive oil. Bake at 180 degrees for about 25 minutes. Remove from the oven. In a separate bowl, mix the tomato puree with a drizzle of extra virgin olive oil, a pinch of finely ground sea salt and a little oregano. Spread the sauce over the pumpkin slices. Decorate each slice with pieces of goat cheese and a few pieces of anchovy. Put the pizzas back in the oven at 180 degrees for about ten minutes. Finally, remove from the oven and top with a few sprigs of rocket. Serve and enjoy your meal!

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