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Photo by: Joseph DeLeo
The greatest thing about these things, aside from their scrumptiousness and ease of preparation, is their versatility. Just as with pizza, you can come up with any “topping” you like or have on hand. In this version I use a basil puree topped with pistachios, but all herbs work; tarragon is especially nice with goat cheese. Try a Japanese version with soy sauce and minced ginger, or make some spiced with ground star anise and fennel seed. These disappear instantly when served at parties.
Preheat the oven to 400°F. Peel and slice the squash into wheels. Place on an oiled baking sheet, brush on some olive oil, and sprinkle with salt and pepper to taste. Bake for about 30 minutes, until almost done.
Meanwhile, put the basil, garlic, and olive oil into a blender and puree. When the squash starts to brown and looks almost ready to eat, spoon on some of the sauce, sprinkle with pistachios, and bake for another 5 minutes. Serve very hot. I like to slice them, pizza style, into 6 bites per pizzetta.
Nutrients per serving (% daily value)
Nutritional information is based on 16 servings and on 1/8 teaspoon added oil and salt per serving.