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Mini-Calzones with Roasted Butternut Squash and a Sage-Walnut Pesto

Bev Cooks Recipe by

Mini-Calzones with Roasted Butternut Squash and a Sage-Walnut Pesto

I can pretty much guarantee you'll do a giddy dance in your kitchen with these incredible mini-calzones filled with roasted butternut squash and sage-walnut pesto.

(9 comments)
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6
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Mini-Calzones with Roasted Butternut Squash and a Sage-Walnut Pesto

1
large butternut squash, peeled, seeds removed, and cut into bite-sized pieces
1
small red onion, sliced
1
Pillsbury thin pizza crust
2
cups loosely packed sage leaves
3
cloves garlic, minced
1/2
cup walnuts
1/4
cup grated parmesan cheese
4
tablespoons extra-virgin olive oil, divided
1/2
teaspoon ground cinnamon
1/2
teaspoon all-spice
1
pinch coarse salt
1
pinch freshly ground pepper

Directions

  • 1 Preheat oven to 400 F.
  • 2 On a rimmed baking sheet, toss the squash, red onion, cinnamon, all-spice, a pinch of salt and pepper with a Tbs. oil. Roast for 30 minutes, tossing at the 20-minute mark. Remove from oven.
  • 3 In the meantime, make the pesto. In a food processor, toss in the sage, walnuts, garlic, grated cheese and a good pinch of salt and pepper. With the motor running, add the remaining 3 Tbs. oil and process until smooth and pesto-y. Taste. I KNOW.
  • 4 Roll out the Pillsbury pizza crust onto a floured surface. Using a pizza cutter, divide the dough into 6 squares. Spoon a little of the pesto on each square, and top with roasted veggies. If you feel like it, sprinkle a little more cheese on top. You should probably feel like it. Pull over one side of the dough, meeting the other side, and press the edges together, sealing the little calzone babies.
  • 5 Brush each calzone with a little more oil, toss back into the 400 degree oven, and cook according to the Pillsbury instructions, about 10 minutes.
  • 6 Remove from heat, let cool for a couple of minutes, (IF YOU CAN) slice in half and become the happiest person. Like, ever.
See Post

Mini Butternut Squash Calzones  

As prepared by Bev Cooks

Fall is HERE, baby!


Squashes and gourds and pumpkins (oh my!) are all the rage right now in home gardens, farmer's markets and your nearby grocery stores. It's time to adorn the fireplace mantle, the front porch, and…your mouth. What? You DO eat this stuff too, ya know?

Butternut squash is one of my all-time favorite fall foods. Roasted? Are you kidding me? Yes. Pureed? Shut your face, yes. Baked? Yes again.

Blitz up an easy sage and walnut pesto, grab a Pillsbury thin pizza crust and get your roast on with some cubed butternut squash and red onion. I can almost guarantee you'll be doing a little fall giddy dance right in your kitchen.

Just look at that.

Ingredients for Mini Butternut Squash Calzones

Start by slicing and dicing the goods:

Pre-roasted vegetables for Mini Butternut Squash Calzones

Look at those walnuts. They go into the pesto. Oh, yes they do.

Walnuts for pesto

While the veggies are roasting, get your pesto done.

Pesto before pulsing

Blitz, blitz. Gorg.

Pesto mixed

Now, roll out the Pillsbury thin pizza crust and divide it up, like so.

Calzones dough cut up

Oh, veggies are done! Good. Heavens.

Roasted vegetables for Mini Butternut Squash Calzones

Spoon a little pesto on each square.

Mini Butternut Squash Calzones, pesto layer

Top with the roasted heavenly goodness.

Calzones open with vegetables

‘Bout to throw em in, yo! (Yo?!)

Calzones, pre-baking

You guys, I might cry.

Finished calzone, closed

Yep, tears. TEARS.

Finished Mini Butternut Squash Calzones, sliced

More Recipes to Squash



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