BBQ Cheddar Mini Pizzas with Acorn Squash and Corn - Capital Area Food Bank
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BBQ Cheddar Mini Pizzas with Acorn Squash and Corn

By cafb March 17, 2018

275 calories | 29g carbs | 4g fat (1.9g sat fat) | 5g protein | 374mg sodium | 4g fiber per serving

Serves 8 for $6.12


  • 1 acorn squash
  • 3 tablespoons barbeque sauce
  • 8 small flour tortillas (fajita sized)
  • 1 can low salt corn, rinsed and drained
  • 2 cups cheddar cheese


  1. Heat oven to 400 degrees.
  2. Carefully, puncture the acorn squash with a sharp knife and place on a baking sheet lined with aluminum foil. Bake 40 minutes or until a fork can be easily inserted into the flesh.
  3. Remove from the oven and allow to cool for 10 minutes.
  4. Cut open the squash carefully; it will be steamy and hot inside. Remove the seeds.
  5. In a large bowl, combine the flesh of the acorn squash with the barbeque sauce and mix well, until smooth.
  6. Spread sauce onto tortillas, sprinkle with corn and cheese, and place on the baking sheet used to prepare the squash.
  7. Bake 10 minutes or until the cheese melts and the tortilla begins to brown around the edges.

Good Food Fast:

Prepare the acorn squash ahead of time and this recipe is quick to get to the table on a busy weeknight.

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