Recipe - Butternut Squash Parmesan And Sage Pizzas

2 One fourth pound Butternut squash; peeled,
seeded and cut into
1/2inch cubes
1 teaspoon Vegetable oil
1 One half cup Lowfat; (1 percent) milk
2 tablespoon Allpurpose flour
1 Pinches freshly grated
nutmeg
4 teaspoon Yellow cornmeal
1 Recipe pizza dough
2/3 cup Freshly grated parmesan;
(about 2 ounces)
1 tablespoon Chopped fresh sage leaves
1 lg Garlic clove; minced
Freshly ground black pepper
to taste

GARNISH
Fresh sage leaves

Preheat oven to 450 degrees F.

In a bowl toss squash with oil and salt and pepper to taste. Spread squash
in one layer in a shallow baking pan and roast in middle of oven, stirring
once halfway through roasting, 15 minutes, or until lightly browned. Remove
pan from oven and loosen squash with a with a metal spatula. Squash may be
roasted 1 day ahead and chilled covered.

In a medium heavy saucepan stir together milk and flour and bring to a
simmer over moderate heat, stirring constantly. Simmer sauce, stirring, 2
minutes and stir in nutmeg and salt to taste. Sauce may be made 1 day ahead
and chilled, covered.

Increase oven temperature to 500 degrees F.

On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of
dough into a 12 by 6 inch oval and transfer to a baking sheet. Repeat with
remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking
sheets.

Spread sauce on dough ovals, leaving a One half inch border around edge of each
pizza, and sprinkle with Parmesan, squash, chopped sage, garlic and pepper.

Bake pizzas in the lower and middle thirds of oven 15 minutes or until
crusts are crisp and pale golden. Garnish pizzas with sage sprigs.

Yield: 4 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9076

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998