Butternut Squash Pizza

Chez Panisse Vegetables by Alice Waters

1 butternut squash (or other similar)	¼ c grated mozzarella cheese
Olive oil	¼ c grated Gruyere cheese
Salt and Pepper	12 sprigs parsley
2 cloves garlic	20 sage leaves
Pizza dough for 1 pizza	½ lemon

Preheat oven to 400 degrees. Cut the butternut crosswise just above the bulge. Cut off the top about ½ below the stem and the bottom as well. Peel the two squash pieces. Cut both pieces lengthwise and then cut ¼ inch slices (after removing seeds from bottom half). You will have half moons for the upper part, and elongated C shapes from the bottom half. Brush the slices with olive oil and arrange in a single layer on a baking sheet. Roast about 30 minutes or until the slices are lightly browned and tender to the touch.

Meanwhile, peel and chop fine the garlic and add to about ¼ c. olive oil. When the squash slices are done, remove from the oven and turn the heat up to 450 to 500 degrees. Brush the prepared pizza crust with the olive oil and garlic, and sprinkle evenly with the mozzarella and Gruyere. Arrange the slices of cooked squash over the cheese. Bake the pizza for about 10 minutes, until the crust is browned and the cheeses have melted. While the pizza is baking, chop the parsley leaves. Fry the sage leaves briefly in hot olive oil, then drain them on an absorbent towel. When the pizza is done, garnish with the sage leaves, the chopped parsley, and a squeeze of lemon.