BUTTERNUT SQUASH PUFF PIZZA
WITH SAGE AND SMOKED CHEDDAR2 tablespoons olive oil 1 pound chopped butternut squash 1 sheet ready-made puff pastry (a 17.3-ounce box contains 2 sheets), defrosted 1 large egg yolk, beaten with 1 teaspoon water 7 ounces smoked cheddar cheese, grated 4 sage leaves, minced, plus extra to garnish Sea salt and pepper Preheat oven to 425 degrees F. Heat olive oil in skillet over medium low heat, add squash, and cook until it softens without browning, about 5 minutes. Place puff pastry sheet on lightly floured work surface and roll out slightly. Using a sharp knife, mark a 1/2-inch border around edge of the pastry, without cutting through. Brush border with egg yolk and water. Sprinkle half the cheese on the pastry within the border and top with the squash. Sprinkle with minced sage and season with salt and pepper. Bake 20 minutes, then sprinkle with remaining cheese and bake another 5 minutes. Garnish with fresh sage leaves and serve. Servings: 4 Adapted from source: Gordon Ramsay Makes It Easy
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