Roasted Squash and Sage Pizza (Or Pita Pizza or Burrito)
- Reviews 7
Ready In: 1 hr 30 mins
Serves: 8
Yields: 2 pizzas
Ingredients
- 1 (2 1/2lb) butternut squash, peeled, seeded and cut into 1-inch chunks
- 16 fresh sage leaves (chopped finely, about 1 tablespoon)
- 4 tablespoons olive oil (divided)
- 1 teaspoon salt (divided)
- 1 teaspoon dried oregano
- 1⁄4 teaspoon crushed red pepper flakes
- 2 garlic cloves (minced)
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon balsamic vinegar
- 8 ounces mozzarella cheese (or vegan cheese)
- 2 large prepared pizza crust (or 6 pitas)
Directions
- In a large bowl, combine squash, half the chopped sage, 2 tablespoons olive oil and 1/2 teaspoon salt.
- Transfer to 9x13 baking dish and roast, uncovered 40 minutes at 425 or until fork tender and starting to brown on the tops.
- While squash is roasting, combine remaining oil, salt, oregano, red pepper and garlic in a small saucepan and saute on medium-high for about a minute, stirring frequently.
- Stir in tomatoes with juices and bring to a boil for a minute.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Add balsamic vinegar. Stir for another minute and remove from heat.
- Spread pizza crusts or pitas with tomato sauce. Spread squash over tomato sauce and top with remaining sage and mozzarella.
- Bake at 400 degrees until cheese is melted.
- Enjoy hot.
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