I made this in a super healthy way tonight and it was delicious! I had a bag of cubed butternut squash I needed to use up. I sliced up the cubes into thirds to get thinner pieces, arranged them evenly on a baking pan lined with wax paper, and brushed organic coconut oil over the squash. Instead of olive oil, I melted 1/2 tbs of Nutiva extra virgin coconut oil in a small pan (other oils become toxic when cooking to high heat- I only use olive oil when it's consumed without heating i.e. mixing with balsamic vinegar and pepper as a salad dressing, making bruschetta or tabouleh etc). I sprinkled italian seasoning, pepper, and a dash of sea salt, and baked in my convection toaster oven for 20 mins. On the stovetop, I caramelized a brown onion with balsamic vinegar and finely diced organic garlic clove. I used a Classico Crostini Pizza Crust which only has 30mg of sodium per 1/3 crust! I brushed the crust with a lil bit of melted coconut oil, layered butternut squash, caramelized onion and garlic, and lightly topped with Kraft 'with a touch of Philadelphia cream cheese' mozzarella cheese. It was good as is but I decided to add avocado, tomato, and dabbed a lil bit of Litehouse kefir yogurt probiotic blue cheese salad dressing and was AMAZING!!! I only add the avocado, tomato, and dressing on the individual slice as I'm ready to eat it. The kefir blue cheese dressing was really the key, it tastes like reg blue cheese dressing, you cant even tell it's a healthy version!
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I made this in a super healthy way tonight and it was delicious! I had a bag of cubed...