Butternut Squash Sauce , Parmesan & Sage Pizzas

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Butternut Squash Sauce, Parmesan & Sage Pizzas

 

2 1/4 pounds butternut squash, peeled, seeded, cut

into 1/2 inch cubes

1 teaspoon vegetable oil

1 1/2 cups low-fat milk

2 tablespoons all-purpose flour

1 pinch freshly grated nutmeg

4 teaspoons yellow cornmeal

1 premade or homemade pizza dough

2/3 cup freshly grated Parmesan

1 tablespoon chopped fresh sage leaves

1 large garlic clove, minced

freshly ground black pepper to taste

 

Garnish

fresh sage leaves or sprinkle dried sage

 

Preheat oven to 450 degrees. 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. 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 1/2 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. Serves 4.

 

 

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