Butternut Pumpkin 'Pizza' ~ Meal
Feature image by Levata
This simple recipe uses a slice of butternut pumpkin pizza as a base. You can top the pumpkin with anything you have in the pantry.
Guide
This is an approximate amount for one person. Many recipes define how much you should eat. Let your tummy be your guide. A vegan alternative is very easy to make, swap out blue cheese for deliciously creamy cannellini beans.
Ingredients
For one
Vegan Version with Canelini Beans
One 1.5cm slice of the neck of a butternut pumpkin
A small handful of spinach leaves
Tomato relish
1/4 of a wedge of blue cheese crumbled (Vegan version creamy cannellini beans)
Walnuts
Olive oil
Salt
Preparation
Turn oven to 180 deg.
Cut a 1.5cm slice of the butternut pumpkin neck. See below pictures.
Place pumpkin on a baking tray and sprinkle with salt and olive oil, bake for 15 min or until tender. You should be able to put a sharp knife through it easily.
Once removed from the oven top the pumpkin around with relish and all other ingredients.
You could pop the ‘pizza’ back in the oven for a minute or two, however, if you can’t wait, just eat!
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita