Monday, November 5, 2012
Barbecue 'Chicken' Butternut Squash Pizzas
Roasted butternut squash crust topped with barbecued soy curls, crisp red onions, cilantro and cheese.
Barbecue Chicken Butternut Squash Pizzas
10 discs, depending on the size of your squash
1 large butternut squash, skin on, 1" slices
2 tbl extra virgin olive oil
1 tsp dried thyme
salt and pepper
1/4 cup barbecue sauce, plus more for the crust
3 tbl vegetable broth
1 cup dried soy curls (for gluten free use extra firm tofu or tempeh)
1/4 cup thinly sliced red onion
1/2 cup shredded Daiya Jalapeno Garlic Havarti or vegan mozzarella
2 tbl roughly chopped fresh cilantro
Preheat the oven to 425.
Toss the squash slices in olive oil, thyme, salt and pepper. Roast on a baking sheet for 20 minutes until tender and cooked through.
While the squash is cooking, prepare the soy curls.
Combine the barbecue sauce and broth in a medium pot and bring to a boil. Reduce to a low simmer and add the soy curls. Toss to coat and cook until all of the liquid has been absorbed then continue to saute until crispy. Season with salt and pepper.
Top each disc with barbecue sauce, soy curls, red onion and cheese and place back in the oven to cook just until the cheese has melted, 5 minutes.
Sprinkle with cilantro and serve.