Title: Butternut squash, parmesan and sage pizzas
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
  2 1/4 lb Butternut squash; peeled,
           -seeded and cut into
           -1/2-inch cubes
      1 ts Vegetable oil
  1 1/2 c  Low-fat; (1 percent) milk
      2 tb All-purpose flour
      1    Pinches freshly grated
           -nutmeg
      4 ts Yellow cornmeal
      1    Recipe pizza dough
    2/3 c  Freshly grated parmesan;
           -(about 2 ounces)
      1 tb Chopped fresh sage leaves
      1 lg Garlic clove; minced
           Freshly ground black pepper
           -to taste

MMMMM--------------------------GARNISH-------------------------------
           Fresh sage leaves
 
  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