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Squash and Feta Pizza Cups
Ingredients
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1/2 butternut squash, cubed
Olive oil
Onion, chopped
1/4 Cup feta cheese
fresh rosemary
salt and pepper​​
Method
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Thaw dough overnight in the fridge, or for two hours on the counter. ​
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Toss butternut squash cubes with olive oil, onion, salt, and pepper.
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Line a sheet pan with parchment paper and layer your squash evenly across the pan.
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Roast until squash and onion are soft. Cooking time will vary depending on the size of your cubes.​
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Divide dough into small pieces and stretch the pieces over the bottom of your muffin pan, so the dough forms a small cup on the outside. ​
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Bake with muffin pan upside-down 4-5 minutes on 400 degrees to par-bake the cups. Remove cups from the pan to cool on a wire rack.​
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When squash is soft, mash well or puree with more olive oil until a smooth consistency. (Optional- use vegetable broth to help thin the squash sauce instead of olive oil)​
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Add squash, feta cheese and fresh rosemary in layers to your pizza cups. Bake an additional 4-5 minutes to brown the cheese. Serve immediately.​​
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