Butternut Squash, Parmesan And Sage Pizzas
| 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)
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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