Roasted Squash And Sage Pizza Or Pita Pizza Or Burrito Food

ROASTED SQUASH AND SAGE PIZZA (OR PITA PIZZA OR BURRITO)

Steps:

• 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.

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE

Steps:

• Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
• Place on a greased baking sheet.
• Heat the oven to 350°, and roast the squash until soft.
• Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
• Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
• Let cool.
• In a hot skillet, toast the breadcrumbs.
• (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta.
• Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
• Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
• (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.