Thursday, January 17, 2008

The Philosopher’s Lunchbox: Edition #3

Not much preamble this time, but this is really good (and very quick if you’ve got some leftover cooked squash or pumpkin on hand).

Quick Squash 'Pizza'

1 pita bread / tortilla
1 cup (or so) cooked squash or pumpkin*
1 handful chopped mint
1 tablespoon olive oil
sea salt
1 pomegranate, or 1 handful dried cranberries
A couple of tablespoons of gorgonzola, crumbled
Optional: pine nuts

* I suspect canned pumpkin puree would also work in this, although I haven’t tried it.

Preheat oven to 400.
Lay out the pita or tortilla on a cookie sheet or similar.
Combine the squash, mint and olive oil, and salt to taste.
Spread the squash mixture over the ‘pizza’ base.
Sprinkle on the pine nuts, if using.
Sprinkle on the pomegranate seeds or cranberries, along with the cheese.
Bake for 10 minutes or so, until the cheese is a bit melted and the ‘pizza’ is warm.
Cut into wedges, and apply to face.

I also like this with rosemary (instead of the mint) and feta cheese (in place of the gorgonzola), which is how I originally made it back in Australia.

Happy lunching!

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