Butternut Squash, Parmesan And Sage Pizzas

A few years ago at a Christian bookseller’s convention, with several thousand people present, one Christian group did a survey asking people to define the gospel. A hundred people responded. Those who sponsored the survey looked at the responses, and only one out a hundred qualified as an adequate description of the gospel. People think that the gospel is having a warm relationship with Jesus, or asking Christ into your heart. Those things are important, but that is not the gospel. The gospel has a clear content that focuses on the person of Christ, the work of Christ, and how the benefits of Christ are appropriated into the Christian’s life by faith.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

2 1/4	lb	Butternut squash, peeled
		seeded and cut into
		1/2-inch cubes
1	t	Vegetable oil
1 1/2	c	Low-fat, 1 percent milk
2	T	All-purpose flour
1		Pinches freshly grated
		nutmeg
4	t	Yellow cornmeal
1		Recipe pizza dough
2/3	c	Freshly grated parmesan
		about 2 ounces
1	T	Chopped fresh sage leaves
1		Garlic clove, minced
		Freshly ground black pepper
		to taste
		Fresh sage leaves

INSTRUCTIONS

Preheat oven to 450 degrees 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 degrees 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.  Yield: 4 servings  Notes: Recipe courtesy of
Gourmet Magazine  Recipe by: Cooking Live Show #CL9076  Posted to
MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on
Apr 4, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7119 Calories From Fat: 4768 Total Fat: 537.7g Cholesterol: 2174.3mg Sodium: 18406mg Potassium: 3650mg Carbohydrates: 188g Fiber: 21.8g Sugar: 22.6g Protein: 423.2g