Ingredients
- 1 medium butternut squash
- ½ cup extra virgin olive oil, plus oil for brushing
- Kosher or other salt
- Freshly ground black pepper
- Freshly ground black pepper
- 1 garlic clove, chopped
- ¼ cup chopped pistachios
How to Make It
- Preheat the oven to 400°F. Peel and slice the squash into wheels as described in the Note on “Starters and Salads”. Place on an oiled baking sheet, brush on some olive oil, and sprinkle with salt and pepper to taste. Bake for about 30 minutes, until almost done.
- Meanwhile, put the basil, garlic, and olive oil into a blender and puree. When the squash starts to brown and looks almost ready to eat, spoon on some of the sauce, sprinkle with pistachios, and bake for another 5 minutes. Serve very hot. I like to slice them, pizza style, into 6 bites per pizzetta.
