From shareholder Renee Grebe.
This is a recipe she loves for chilly Fall dinners, It’s from “Vegetarian” by Linda Fraser.
Home-made or store-bought pizza dough of your choice, enough for four 10-inch round pizzas
1 Tbsp. Butter
2 Tbsp. Olive Oil
2 shallots, finely chopped
1 butternut squash, peeled, seeded, and cubed
(1 pound prepared weight)
16 sage leaves
2×14-oz cans chunky tomato sauce
(or 3 1/2 cups home-made sauce)
4 oz. Mozzarella cheese, sliced
4 oz. firm goat cheese
Salt and freshly ground pepper to taste
Preheat oven to 400. Oil four baking sheets. Put the butter and oil in a roasting pan and heat in the oven for a few minutes. Add the shallots, squash, and half the sage leaves. Toss to coat. Roast for 15-20 minutes, until tender.
Roll out dough and place on oiled baking sheets. Spread with tomato sauce, leaving 1/2-inch border all around. Spoon the squash and shallot mixture over the top. sprinkle with the remaining Sage and season with salt and pepper. Bake for 15-20 minutes, until the cheese has melted and the crusts are golden.
