Delicata Squash Pizza with Sage, Walnuts and Cranberries

Recipe by MFM’s own Market Manager Lizzie McCarty

Ingredients

1 whole wheat prebaked pizza crust, or homemade or store bought pizza dough, or try Mahalab’s pita bread for a farmers market crust idea
2 cups roasted Delicata or Jester squash
1 cup ricotta
1 T chopped fresh sage
1 T chopped rosemary
2 T chopped walnuts, toasted
2 T dried cranberries
Olive oil, as needed
Salt and pepper, to taste

Directions
Take the Delicata or Jester squash and wash, and cut off ends and then cut lengthwise.  Scoop out seeds with a metal spoon and discard.  Slice ½  -1 inch wide half moon chunks.  Toss them in a bowl and drizzle olive oil and salt and pepper, and using your hands make sure all of the pieces get coated in the olive oil.  Lay on a baking sheet and roast in a 425 degree oven for about 15 minutes, flipping the squash half way through.  Or until desired doneness.

To make pizza: Prepare crust according to the directions provided.  Or, if using fresh dough,  roll it out and prebake.  Or if using pita, cut in half and crisp up  in the oven.  

Next; Spread ricotta and add the squash in a pretty way.  Bake for about 10 minutes.  Then sprinkle with the herbs, walnuts and cranberries.