A surfeit of beautiful Autumnal Butternut Squash led to the creation of this delicious, nutritious butternut squash pizza sauce. Genius. This sauce works equally well as a spread on toast, topped with toasted spiced pumpkin and sesame seeds, and is a real find! We made our pizza wraps using our Primal Alternative vegan no nut hemp wraps which are available to buy as a bake your own packet mix or fresh baked to order (with national delivery every Friday)!
To make these Butternut Squash Pizza Wraps you will need:
Ingredients:
Sauce - One pizza and some spare
3 cups of Butternut Squash cubed
3 cloves of garlic (skin removed)
2 tbsp Extra Virgin Olive Oil
1 pinch sea salt and fresh ground black pepper
1 tbsp maple syrup (optional)
Topping
1 1/2 cups of tiny broccoli (chopped and woody stems removed)
1/2 cup of red onion (sliced into half moons)
1/2 cup of cooked chickpeas (tinned are good if short on time)
1 pinch of sea salt and fresh ground black pepper
Fresh oregano leaves
1 cup of butternut squash sauce
Red pepper flakes
Parmesan Cheese (optional)
Method for Sauce
Preheat oven to 180C
Place the cubed butternut squash and peeled garlic in a roasting tin and add the salt and fresh ground black pepper
Bake for 15 - 20 mins until cooked and tender
Blend squash and garlic in a food processor or with a stick blender to form a sauce, add the maple syrup during blending if using - sauce should be creamy and spreadable - add a drop of water if too thick
Set aside.
Method for Topping
Fry the broccoli, red onion, chickpeas & oregano in a pan for 2 - 3 mins, stirring frequently
Method for assembly
Take a wrap, spread the butternut squash sauce on top.
Add the topping and sprinkle with cheese (if using) and salt and pepper
Bake in oven for 8 - 10 mins at 180C
Slice and Enjoy!
.jpg)