Seasonal Squash Pizzantini
A seasonal delight perfect for long autumn days.
1 yellow squash, sliced into 1⁄4” rounds
1 zucchini, sliced into 1⁄4” rounds
1⁄2 butternut squash, cut into large cubes
3 cloves garlic
2 tbsp. olive oil plus extra
1⁄4 cup heavy cream
1⁄2 tsp. lemon zest
3 tbsp. goat cheese
salt and pepper, to taste
- On a foil lined tray, arrange the butternut squash and garlic cloves in a single layer. Toss with olive oil and season with salt and pepper. Roast in a 400° oven for 30 minutes. When cool, place into a food processor with the heavy cream, lemon zest, and half of the goat cheese; process until smooth.
- On a separate foil lined tray, arrange the squash and zucchini and then drizzle with olive oil. Cook for 20 minutes at 375° or until squash starts to lightly brown.
- On the Croccantini, spread a coating of the squash mixture in the center. Arrange the cooked squash and zucchini slices overtop, allowing each one to slightly overlap. Crumble the remaining goat cheese over top. Place in a 375° oven for 3-4 minutes or until Croccantini begins to brown. Serve warm or at room temperature.