Ingredients

Instructions

  1. In a large bowl, combine squash, half the chopped sage, 2 tablespoons olive oil and 1/2 teaspoon salt.
  2. Transfer to 9x13 baking dish and roast, uncovered 40 minutes at 425 or until fork tender and starting to brown on the tops.
  3. 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.
  4. Stir in tomatoes with juices and bring to a boil for a minute.
  5. Reduce heat and simmer for 15 minutes, stirring occasionally.
  6. Add balsamic vinegar. Stir for another minute and remove from heat.
  7. Spread pizza crusts or pitas with tomato sauce. Spread squash over tomato sauce and top with remaining sage and mozzarella.
  8. Bake at 400 degrees until cheese is melted.
  9. Enjoy hot.