Butternut Squash Pizza

• 1 small butternut squash
• 1 1/2 tsp nutmeg
• 1 tbsp olive oil
• 2 medium yellow onions, thinly sliced
• 3/4 cup grated lowfat Romano
• 1 1/2 cups grated lowfat fontina
• 1/4 cup chopped fresh parsley
• Grilled Pizza Crust

1. Cut squash in half lengthwise and remove seeds.
2. Prick rind with a fork.
3. Place cut side down in a baking dish and add 1/4 inch water.
4. Microwave squash on high 10 minutes, checking for doneness.
5. (To bake: Preheat oven to 350F.
6. Place cut side down on a baking sheet.
7. Bake until soft, about 1 hour.)
8. Remove and cool.
9. Scoop out flesh and place in a medium-sized bowl.
10. Mix with salt, pepper, and nutmeg.
11. Heat oil in a medium-sized pot over medium heat and saute onions until light brown.
12. Remove from heat and cool.
13. Season with salt.
14. In a separate bowl, mix cheeses.
15. Make crust.
16. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions.
17. Top with dollops of squash; sprinkle with parsley.
18. Rotate 3 to 4 minutes until bottom is golden brown.

butternut squash, nutmeg, olive oil, yellow onions, romano, fontina, parsley, crust

Taken from www.epicurious.com/recipes/food/views/butternut-squash-pizza-230124 (may not work)