Butternut Squash, Parmesan And Sage Pizzas Recipe

• 2 1/4 lb Butternut squash peeled, seeded, and cut 1/2" cubes
• 1 tsp Vegetable oil Salt to taste Freshly-grnd black pepper to taste
• 1 1/2 c. Low-fat (1 percent) lowfat milk
• 2 Tbsp. All-purpose flour
• 1 pch Freshly-grated nutmeg
• 4 tsp Yellow cornmeal
• 1 x recipe Pizza Dough I see * Note
• 2/3 c. Freshly-grated Parmesan - (abt 2 ounce)
• 1 Tbsp. Minced fresh sage leaves
• 1 lrg Garlic clove chopped Freshly-grnd black pepper to taste Fresh sage leaves for garnish

1. Preheat oven to 450 degrees.
2. In a bowl toss squash with oil and salt and pepper to taste.
3. Spread squash in one layer in a shallow baking pan and roast in middle of oven, stirring once halfway through roasting, 15 min, or possibly till lightly browned.
4. Remove pan from oven and loosen squash with a with a metal spatula.
5. Squash may be roasted 1 day ahead and chilled covered.
6. In a medium heavy saucepan stir together lowfat milk and flour and bring to a simmer over moderate heat, stirring constantly.
7. Simmer sauce, stirring, 2 min and stir in nutmeg and salt to taste.
8. Sauce may be made 1 day ahead and chilled, covered.
9. Increase oven temperature to 500 degrees.
10. On a work surface sprinkled with 1 tsp.
11. cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet.
12. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
13. Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with Parmesan, squash, minced sage, garlic and pepper.
14. Bake pizzas in the lower and middle thirds of oven 15 min or possibly till crusts are crisp and pale golden brown.
15. Garnish pizzas with sage sprigs.
16. This recipe yields 4 servings.

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Taken from cookeatshare.com/recipes/butternut-squash-parmesan-and-sage-pizzas-96235 (may not work)