Butternut Squash Mini Pizzas

I use the french rolls in the bakery section as crust. I cut them in half, hollow them out and put the squash (see below) inside. Top each half with thinly sliced tomatoes and a little shredded swiss cheese, bake for 15-20 minutes. I like to bake them on pre-heated stoneware so that the roll/crust gets crispy.

Squash filling:

2 lbs. TJ pre-cubed butternut squash
1 med. onion, finely chopped (about 1 c.)
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter, melted
2 eggs
3/4 c. milk
3/4 c. finely shredded Swiss cheese (I also use some TJ goat cheese)

Cut squash into thin slices. Place slices in bowl with
onion, salt, pepper and melted butter. Toss well. Spoon mixture into buttered 9-inch baking dish. Bake, covered, at 375 degrees for 30 minutes.

Meanwhile, beat eggs, milk and cheese. Remove cover from baking dish and pour cheese mixture evenly over squash. Bake until golden brown, about 20 minutes.



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