Roasted Squash and Sage Pita Pizzas
  • 1 butternut squash – about 2½ poundspeeled, halved, seeded, and sliced into 1-inch chunks
  • 16 fresh sage leavesminced, divided
  • 4tablespoons extra-virgin olive oildivided
  • 1teaspoon coarse sea saltdivided
  • 1teaspoon dried oregano
  • 1/4teaspoon crushed red pepper flakes
  • 2large cloves garlicminced
  • 128-ounce can no-salt-added diced tomatoes
  • 1/2teaspoon balsamic vinegar
  • 8ounces fresh mozzarella cheeseor more to taste, thinly sliced
  • 66- to 7-inch low-sodium, whole-grain pitas
  • Parmesan cheesefor garnish
  • Crushed red pepper flakesfor garnish
  1. Preheat oven to 425°. Lightly oil a baking dish or line with parchment paper.
  2. In a large bowl, combine squash, half the minced sage, 2 tablespoons oil, and ½ teaspoon salt; toss well. Transfer squash to prepared baking dish and roast, uncovered, for 35-40 minutes, until fork-tender, stirring every 10 minutes for even browning.
  3. While squash is roasting, in a medium saucepan combine remaining oil, remaining salt, oregano, red pepper flakes, and garlic. Increase heat to medium-high and sauté for 1 minute, stirring frequently. Stir in tomatoes with juices; increase heat to a boil. After 30 seconds reduce heat and simmer for 15 minutes, stirring every few minutes. Add balsamic vinegar, stir for an additional minute, and remove from heat. Taste and add salt, if necessary.
  4. Reduce heat to 400°. Place pitas on baking sheets and bake for 2-3 minutes, until lightly toasted. Remove from oven. Spread each pita with about ¼ cup tomato sauce, leaving a ¼-inch border on the edges. Spread squash over tomato sauce on each pita and top with mozzarella slices. Sprinkle with remaining minced sage. Bake 8-10 minutes, until cheese melts. Cut each pita into fourths, sprinkle with Parmesan cheese and red pepper flakes, and serve hot.
Recipe Notes
Nutrition Facts
Roasted Squash and Sage Pita Pizzas
Amount Per Serving
Calories 431
% Daily Value*
Cholesterol 20mg 7%
Sodium 766mg 32%
Total Carbohydrates 49g 16%
Dietary Fiber 8g 32%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 431 cal, 42% fat cal, 20g fat, 6g sat fat, 20mg chol, 15g protein, 49g carb, 8g fiber, 766mg sodium