MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash, Parmesan and Sage Pizzas
 Categories: Pizza, Vegetarian, Cheese, Vegetables, Herbs
      Yield: 4 Servings
 
  2 1/4 lb Butternut squash; peeled,
           -seeded and cut into
    1/2    -inch cubes
      1 ts Vegetable oil
  1 1/2 c  Milk
      2 tb All-purpose flour
      1 pn Freshly grated nutmeg
      4 ts Yellow cornmeal
      1    Recipe pizza dough
    2/3 c  Freshly grated Parmesan
      1 tb Chopped fresh sage leaves
      1 lg Garlic clove; minced
           Freshly ground black pepper
           GARNISH:
           Fresh sage leaves
 
  Preheat oven to 450 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 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 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.
  
  Recipe by: Gourmet Magazine
  Source: Cooking Live Show with Sara Moulton
  Posted by: Angele Freeman
 
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