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Ingredientes
- A, (1 1/2-lb.) butternut squash
- 1 Tbsp. Vegetable oil
- 1/2 c. Water
- 3/4 stk unsalted butter, melted and kept hot (6 Tbsp.)
- 10 sht phyllo, stacked between 2 sheets wax paper and covered with a kitchen towel
- 9 Tbsp. Freshly grated Parmesan cheese, (about 2 ounces)
- 6 slc Bacon, cut into 1/2-inch pcs, cooked till crisp, and liquid removed
- 1 Tbsp. Fresh rosemary leaves, chopped
- 6 x Scallion greens, minced
- 1 sm Red onion, sliced thin and separated into pcs
Direcciones
- Quarter squash lengthwise and throw away seeds. Peel squash carefully and cut into 3/4-inch pcs. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 min. Add in water and salt to taste and simmer, covered, till squash is just tender, about 10 min. Simmer squash, uncovered, till almost all water is evaporated, about 5 min. In a food processor puree squash with salt and pepper to taste. Squash puree may be made 1 day ahead and chilled, covered.
- Preheat oven to 400F.
- Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 Tbsp. Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so which it adheres to bottom layer.
- Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Mix in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
- Spread squash puree proportionately on phyllo crust and top with bacon, rosemary, scallion greens, and onion.
- Bake pizza in middle of oven till crust is golden brown, about 15 min.
- Serves 4 to 6 as an entree or possibly 8 to 10 as an hors d'oeuvre.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 475g | |
| Calories 1000 | |
| Calories from Fat 844 | 84% |
| Total Fat 95.98g | 120% |
| Saturated Fat 52.6g | 210% |
| Trans Fat 0.35g | |
| Cholesterol 222mg | 74% |
| Sodium 728mg | 30% |
| Potassium 495mg | 14% |
| Total Carbs 19.72g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 8.71g | 6% |
| Protein 20.76g | 33% |
