Roasted Butternut Squash And Sage Pizza Recipes

BUTTERNUT SQUASH, PARMESAN, AND SAGE PIZZAS

Steps:

• Make pizza dough:
• In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
• Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.
• Make the pizza:
• 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 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 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 lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden. Garnish pizzas with sage sprigs.

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

ROASTED SQUASH AND SAGE PIZZA (OR PITA PIZZA OR BURRITO)

Steps:

• In a large bowl, combine squash, half the chopped sage, 2 tablespoons olive oil and 1/2 teaspoon salt.
• Transfer to 9x13 baking dish and roast, uncovered 40 minutes at 425 or until fork tender and starting to brown on the tops.
• While squash is roasting, combine remaining oil, salt, oregano, red pepper and garlic in a small saucepan and saute on medium-high for about a minute, stirring frequently.
• Stir in tomatoes with juices and bring to a boil for a minute.
• Reduce heat and simmer for 15 minutes, stirring occasionally.
• Add balsamic vinegar. Stir for another minute and remove from heat.
• Spread pizza crusts or pitas with tomato sauce. Spread squash over tomato sauce and top with remaining sage and mozzarella.
• Bake at 400 degrees until cheese is melted.
• Enjoy hot.