• 1 butternut squash - about 2½ pounds (peeled, halved, seeded, and sliced into 1-inch chunks)
  • 16 fresh sage leaves (minced, divided)
  • 4 tablespoons extra-virgin olive oil (divided)
  • 1 teaspoon coarse sea salt (divided)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 2 large cloves garlic (minced)
  • 1 28-ounce can no-salt-added diced tomatoes
  • 1/2 teaspoon balsamic vinegar
  • 8 ounces fresh mozzarella cheese (or more to taste, thinly sliced)
  • 6 6- to 7-inch low-sodium, whole-grain pitas
  • Parmesan cheese (for garnish)
  • Crushed red pepper flakes ( for garnish)

Roasted Squash and Sage Pita Pizzas

Bryant Terry
  • Serves: 6 people
  • Calories per serving: 431

Featuring a great combination of flavors and the easiest pizza “crust” of all time. Prep tip: Because winter squash is rock hard, it can be tricky to cut; if you're skittish about it, many grocers will do it for you.

  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.

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

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