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Recipes (alt.food.recipes) An alternative recipe newsgroup. For the posting and sharing of recipes. |
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* Exported from BigOven *
Butternut Squash, Parmesan And Sage Pizzas Recipe By :Sara Moulton Serving Size :4 Cuisine : Main Ingred. : Categories :Main Dish Pizza Amount Measure Ingredient -- Preparation Method -------- ------------- -------------------------------- 2 1/4 pounds Butternut squash --peeled seeded and cut 1/2" cubes 1 teaspoon Vegetable oil Salt --to taste Freshly-ground black pepper --to taste 1 1/2 cups Low-fat --1 percent milk 2 tablespoon All-purpose flour 1 pinch Freshly-grated nutmeg 4 teaspoons Yellow cornmeal 1 recipe Pizza Dough I --see * Note 2/3 cup Freshly-grated Parmesan - --abt 2 oz 1 tablespoon Chopped fresh sage leaves 1 large Garlic clove --minced Freshly-ground black pepper --to taste Fresh sage leaves --for garnish * Note: See the "Pizza Dough I" recipe which is included in this collection. Preheat oven to 450 degrees. 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. 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. This recipe yields 4 servings. Recipe Source:COOKING LIVE with Sara MoultonRecipe courtesy of Gourmet MagazineFrom the TV FOOD NETWORK - (Show # CL-9076 broadcast 03-02-1998)Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 09-02-1998 ** This recipe can be pasted directly into BigOven for Windows. ** ** Easy Windows recipe software. Try it free at www.bigoven.com. ** |
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