Be prepared to be amazed with just how easy this delicious roasted butternut squash appetizer is!
Preheat oven to 350°
Toast 1/2 cup of pine nuts in a pan over medium-low heat. Toast for about 5 minutes or until browned. Be very careful not to burn the nuts. Place on a plate and cool
Carefully peel the butternut squash. Slice the neck of the butternut squash into 1/8 inch rounds. Save the bottom of the butternut squash for a different recipe.
Place the butternut squash rounds on a lined cookie sheet.
Add approximately 1/2 teaspoon of pesto on top of each round. Depending on the size of your squash, you made need to adjust the measurement. It should be enough to cover the majority of the squash, but not so much that it leaks off the sides.
Sprinkle the toasted pine nuts and Parmesan or Romano Cheese over the top of the pesto.
Bake at 350 for 25 minutes or until the cheese is melted and the butternut squash is tender.
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