This naan pizza, topped with roasted butternut squash, pesto and gouda cheese makes for an easy vegetarian weeknight meal or an impressive party appetizer.
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.
Place 3 pieces of naan bread on a baking sheet. Sprinkle gouda over naan, leaving a 1/4-inch border. Top with roasted squash and diced tomatoes. Using a teaspoon, drop pesto over naan pizzas. Sprinkle each with parmesan.
Bake at 400°F for 20 minutes or until edges of the naan are lightly browned and cheese has melted. Top with fresh basil and serve.