Table of Contents:
Butternut Squash Pizza with Pine Nuts
Video taken from the channel: Ate-Bit Dave
Spaghetti Squash Crust Pizza
Video taken from the channel: NikkiDinkiCooking
Low Carb Butternut Squash Pizza Casserole
Video taken from the channel: Gayle McLeod
Seafood Pasta & Almond Pesto | Gennaro Contaldo
Video taken from the channel: Gennaro Contaldo
How To Make Gnocchi | Gennaro Contaldo | Jamie’s Comfort Food
Video taken from the channel: Jamie Oliver
Recipe Butternut Squash Rosemary Pizza
Video taken from the channel: Kina Shuford
Butternut Squash Pizza
Video taken from the channel: AllDelicious
Ingredients 1 package dry active yeast 1 teaspoon sugar 1 cup warm water 1 ½ cups whole wheat pastry flour 1 ½ cups all-purpose flour 1 teaspoon kosher salt 2 tablespoons extra virgin olive oil, divided 1 cup butternut squash, diced 1/2 tablespoon olive oil 1/4 teaspoon salt 3 tablespoons prepared.Steps 1 Heat oven to 400°F. In medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the 2 Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough.
Ingredients. 6 (1/4-inch-thick) slices peeled butternut squash or pumpkin (about 1/2 pound) 2 teaspoons sugar. 3/4 teaspoon olive oil.
Cooking spray. 1/2 cup (2 ounces) shredded fontina or Gouda cheese. Pizza Dough.
1 (14.5-ounce) can finely chopped tomatoes, drained. 1/2 teaspoon dried oregano.Brush the base of your pie with a thin layer of the white bean blend leaving about 1/4 inch uncovered around the edges for the crust. Layer the butternut squash slices on top. Sprinkle the caramelized onions around your pizza.
Add dollops of pesto and mozzarella cheese. Brush the crust edges with a.Add the stock and cook another 5 minutes until the squash is easily pierced with a fork. Spread the pesto over the par-baked pizza crust then scatter the butternut squash, mozzarella cheese and cherry tomato halves on top. Bake the pizza until the cheese.
Spread chopped butternut squash on a baking dish. Toss with 1 teaspoon oil and sprinkle with sea salt. Bake for 20-25 minutes or until squash is tender.
While squash is roasting, make pesto by blending together basil, garlic, pine nuts, parmesan and olive oil until relatively smooth.Dust 2 baking sheets with cornstarch and transfer pizza rounds onto baking sheets. Brush each pizza first with 1 tablespoon olive oil, followed by 2 tablespoons pesto.
Sprinkle mozzarella cheese and Parmesan cheese on top. Sprinkle squash pieces on top of cheese.Mist a 12-inch nonstick pizza pan with cooking spray.
Spread squash on half of baking sheet; spread mushrooms on remaining half. Mist squash and mushrooms with cooking spray and sprinkle with 1/8 tsp salt. Bake on upper-third rack.Roast the squash Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil ; season with ½ the spice blend and S&P.
Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, turning over once, until browned and tender when pierced with a fork.A grainand gluten-free alternative to traditional pizza with chickpea flour crust, vegan pesto, and sun-dried tomatoes! Just 10 ingredients required!
Spread pesto evenly over the surface to all but the outermost 1 inch of dough. Top with the shredded mozzarella. Using a vegetable peeler, peel off the outermost layer of the zucchini and squash, discarding the spongy interior.
Arrange the vegetable ribbons on the pizza. Top pizza.FOR THE PIZZA AND EARLIER IN THE DAY Cut the long neck off of a butternut squash, peel it with a vegetable peeler, then cut quarter inch round slices.. Roast the slices in a hot 400 degree oven drizzled with olive oil, single layer until.Butternut Squash Risotto “If you like the naturally sweet flavor of butternut squash, you’ll love this risotto!
It is so creamy and full of flavor.” – Andrea Longo Policella. Spaghetti Squash I “This was my first time making spaghetti squash and it turned out great! This was very easy to make, and even better as leftovers the next day.
Ingredients 1 serving of pizza dough or 1 pre-cooked pizza crust 1/4 a buttnernut squash, peeled and cut into 1/8 inch strips* 1/4 red onion, thinly sliced 2 – 3 cups shredded cheese 2 ounces goat cheese, crumbled Thyme leaves, for garnish, if desired 2 tablespoons toasted pine nuts, for garnish.Lightly brush a one inch border of extra virgin olive oil around the pizza. Spread the sage pesto around the rest of the pizza and then evenly distribute the caramelized squash, the goat chees.
List of related literature:
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| from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine |
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| from Grilling For Dummies |
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| from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make |
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| from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless |
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| from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes |
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| from The Regions of Italy: A Reference Guide to History and Culture |
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| from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes |
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| from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine |
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| from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life |
81 comments
Does it work with coconut flour? without the chick pea flour?
I am not sure if I like it,but this video did make me hungry!
this recipe is delicious i made it with my grand daughter it is soo good!!!������
So the squash doesn’t go into the Gnocchi? That was for the the sauce?
Does anyone know what kind of squash he is using. He said that could also use pumpkin so I’m thinking a moschata type. Thank you in advance!
Is there any way to replace stock cube? It’s not really healthy and haute cuisine…
I love his Italian vibe, cooking with soul and not under a huge time pressure like in all of those reality shows, simply sits and makes food. Everything is much tastier this way!
The thing with him is he’s very friendly with food unlike other chefs who are like so this is this, then after that. He makes it like it’s so easy and you can do it easily and he makes his cooking skills looks like a normal person cooking in home so everyone can relate to it. In short he’s cool and awesome.
I am diabetic and can’t eat so many potatoes….what can I substitute potatoes with? oh no…and all the white flour too? Sorry, this is not very healthy….esp. for people with high blood sugar…too many carbs.
I have a pumpkin sitting on the table just asking to be made into this. Right from the farm market as well as some potato’s.
Can I make it with potatoes maybe? Crazy idea but I think it could work.
Love you Gennaro. But next time please tell us how many people we can feed with your ingredients. Me and my friend just did gnocchi for 5 people at least. Respect from Switzerland, they were delicious
Looks delish,Just started eating Spaghetti Squash,thanks for the recipe
Do not waste that egg white! Fry it up, drink it, or make meringues!
Wow, I will definetely try! Love the idea of spirilizing the squash! Thanks for the video amd many greetings from Germany!
Nobody is going to roast him using stock cube like y’all roasted marco pierre white using stock pots? Nobody??
Wow never thought that italian foods are that easy to prepare
Thanks Gennaro, i made this recipes yesterday, it was very very good, lovely! Bless you to, Gennaro
Is it too weird to ask him to be my italian uncle i never had?
did anyone understand how many degrees are required for the potatoes to bake?..
never thought making gnocchi would be this easy..i love it gennaro��
Love these shows. I always look forward to Wednesday.
ps the annotations at the end arn’t up.
His wonderful personality made me feel a lot better today, thank you
I was hoping he was going to remain sitting down the entire time while cooking
Can I just just deep fry those gnochis and have it as a snack with my afternoon tea? Well, purists, you can hit me now on my head with that bottle of olive oil.
What is the flour that he uses? And how crucial is this
edit: It’s double zero which is what I thought I heard but assumed I was wrong, apparently this is just standard flour by and large
LOL just made it with butternut!!! coincidental? Ha! good isn’t it? I only did it slightly different this time, you soooo should try this PLEASSSEE:D I added some pecorin and a very little bit of gruyiere in it, sooooo delicious but I used oregano instead and used it as in a saladpasta with bacon and… GRAPEFRUIT ohm yum! totally good combo ( may even sound so bad but I tell you this combo is a delish:D, the bacon gets caramelised by those grapes and that in combo with butternut and oooh Gnochi and some green? mmmmm
I love his great personality!! Gnocchi makes me hungry. LOL
Gennaro, you have me hooked. I watched your Carbonara video like half an hour ago but I can’t stop watching your videos long enough to get up and make the Carbonara now! Your passion is contagious.
Pesto is the besto. I will never eat mussels any other way again.
I LOVE THIS RECIPE!
One hint for those who don’t want to throw the leftovers in the garbage, i.e. potato skins, egg white, garlic including the jackets, etc,: throw everything into a bowl, mix it by hand and set the bowl with the mashup where chickens or even other birds can access it. And then watch the chickens (and/or other birds) come running/flying in from every corner. LOL It’s a feast for them each time when I make this, and they know damn well WHEN I’m making it. Remember the scene from “The Birds” from Hitchcock, where the actress steps outside to see all those birds perched? Yep, it gets THAT scary sometimes. LOL
Ps: a bit of fresh garlic for them from time to time is a natural repellent against blood lice, which chickens just like all birds do tend to get and which can kill them.
Cheers.
Another beautiful recipe! I love anything with pesto and seafood. Love that the pesto is made with almonds.
I know you don’t wanna know, but using real stock, is way better than stock cubes. But other than that, it’s a very nice recipe.
Seafood and cheese noooooooooooo don’t mix Seafood with cheese ��
Is there a difference between tagliolini and taglierini? Or are they the same?
after 0:48, i m 100% sure, that guy was kicked out from the kindergarden, cause he allways stole olive oil from the kitchen.
Wow, that looks amazing. I wish Genaro was my father sometimes.
I think everyone wishes their grandfather was a bit more like Gennaro
2/3 days? Pesto lasts WAYYYY WAYY longer then that. Though it does not taste as fresh herbs, but it lasts weeks without going bad.
Lovely seafood almond pesto gennaro. Ironically I was watching another sicillian channel (55 Winston 55) For a similar pesto as pine nuts are so expensive there. Thank you dear Genaro:)
Gennaro its spring time here in eastern usa and I love to forage for wild edible plant do you do the same? My grandmother was Italian and we pick mushrooms and dandilions ect. Love to see you pick and prepare some wild foods…?
….nothing better in the kitchen than have fun… that pesto delight! that income like and easy to do, simple, fast, tasty, full of texture thank you for sharing @Gennaro Contaldo!
when you know he’s going to say ‘…. OOOOH MY MY’
‘.. aand a little bit of olive oil…’
‘ a little bit of parmesan’ oh the way you say parmesan
Dman… I just love the way he cooks. Heart and soul in the dish! (Y)
Amazing as always Gennaro, definitely having some pasta for lunch today 😉
Almond pesto is also the same kind of pesto that your friend Antonio Carluccio also used in his “Mandilli de Seta” pasta? I remember him teaching you how to do that pesto in your show “Two Greedy Italians”.
I already know this pasta is so good,even if I don’t eat yet. 😉
This was lovely to watch. In Uruguay we eat gnocchi on the 29th of every month and put a coin under the plate. A lovely tradition brought over by inmigrants after the war.
Your way of cooking and talking really makes me feel how beautiful the life is!!! Thank you
Looks so good. Gennaro changed the way I cook. Now I cook simple, fresh and flavorful foods. Thank you Gennaro!!
“Little bit of salt”, puts a shitload of salt.
Gotta love Gennaro!
i thought making pesto in a mortar was better in every way? was i wrong?
donno why but if i see gennaro ill tell him sooooo good ill give him a hug
Genaro multumesc frumos.Sa sti ca te urmaresc deoarece ai sarm cind prezinti orce bucate.Te salut.
Chef you are soooo delicious! We love you!! Thank you so much for the fantastic recipes! Love is the main ingredient in all!!
That pesto will stay just OK in the fridge a lot longer than just 1-3 days. Just cover with cling film. There’s nothing in it that would make it go off in a few days.
I love you MR. Contaldo! this is a perfect recipe cant wait!
Another beautiful looking dish, love mussels, had gnocchi for the first time last night, with a mint pesto, really tasty. How long does a knife like that last a chef, all the sharpening it gets? Thank you Gennaro.
DAMN you Gennaro!!!
don´t make me hungry at 10pm right before I go to bed xD
I´ll totaly cook that <3
This looks wonderful I love the fresh seafood with the creamy pesto!
Why is he sitting down? Did something happen to him (stroke)? ☹️
I’m blown away Gennaro!! beautiful pasta dish!!! I love the pesto in it!
i wish we could have many more of gennaros in this world spreading love via ur lovely rec. you make always my day thanx alot
OHHHH MY MY EAAAARS
Great recipe, as usual! Thank you, my italian friend!
You always manage to bring a smile to my face Gennaro. Lee xx
You can use a peeler instead of a knife. Makes the job a lot easier.
Is she throwing away the seeds? That’s the tastiest and most nutritious part of the plant. Heretic! Off with her head
Just put the whole thing, skin and all, in the oven. Add lots of olive oil and eat it once cooked. The skin goes soft and silky. Please don’t cut it away and dump!
Thank you for sharing. Love all those ingredients except the pork but I guess I could sub ground beef for it.
When should I deseed a tomato and when is it ok not to deseed it?
That looks amazing! Definitely trying this one, thanks for sharing another great recipe!!
This does look really good! I just happened to pick up a butternut squash the other day:)
helpful hit someone told me..if you microwave your butternut squash for 1 min it is easier to peel..i love watching your video’s
Fantastic! Thank you. Can the squash be dried at 325 for? Amount of time…I don’t have much strength and hoping for a work around. Can the crust be frozen with or without toppings for another day?
So what’s the little flipper thingy on the front of your oven door?
Ah yes, I didn’t have a squash so I’ll naturally have a ripe pumpkin in my cupboard:”D
Nikki’ I saw you on next food network star I love your videos
Girl yes, spaghetti squash crust is NEXT on my agenda… But dairy free:D
Hey Nikki! I found you on FNS & was so devastated you left that I cried!!�� Glad to hear you have your own cooking show anyways omg! love u:)