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Butternut Pita Pizzas with Pumpkin Tomato sauce

1 small Pumpkin
1 small Butternut squash
5 cloves Garlic, peeled and crushed
1 Cup Water
3 TBSP Tomato paste
2 TBSP dried Italian Seasoning Blend, plus more for garnish
Olive Oil 1 TSP Cumin
Salt & Pepper to taste
5 Loaves Pita Bread
Onion & Garlic Powder to taste

If you're as busy as me then you might want to spread
this recipe out over several days. I cooked
the pumpkin and squash the night before I made this
recipe. This also gave me time to dry out the seeds
and toast them, that way I could use them as a garnish
for the pita pizzas.

Preheat oven to 350. Cut Pumpkin in half and remove
seeds and stringy pulp, save the seeds, you can toast
them and eat them later. Cut Butternut length wise,
remove seeds, these also are edible I toasted them
with the pumpkin seeds. Place pumpkin halves cut side
down in casserole dish adding 1 cup of water around
the halves. Next, put the butternut halves cut side
down on a cookie sheet. Drizzle oil over the
butternut halves and put your garlic cloves in the
middle of the two butternut halves.
Bake both your pumpkin and your butternut for
approximately 1 Hour (more of less depending on the
size of your fruit) until tender.

Let your pumpkin and squash cool off a bit before
attempting the next step, you don't want to burn your

Scoop the pumpkin flesh into a food processor with a
metal spoon. Puree the pumpkin.
Cut the Butternut into smaller sections and peel/cut
the skin off the butternut. Cube the butternut into
small pieces. Save those garlic cloves you'll need
them for the next step.

Measure the pumpkin puree, you'll need 1 cup to make
the sauce.
In food processor add the cup pumpkin puree, tomato
paste, Italian seasoning mix (mine has Oregano,
Basil, Rosemary, Thyme, Sage, Marjoram, you can use
any dried herbs you already have.), cumin, salt and
pepper, the 5 cloves of garlic and 6 TBSP olive oil.
Process until smooth. Add more or less olive oil
until you get the desired consistency.

Brush or spray each loaf of pita with olive oil,
sprinkle the edges with garlic and onion powder.
Smooth the pumpkin tomato sauce onto each pita with a
spoon, top with the butternut squash cubes. Sprinkle
with some of your dried Italian seasoning mix. I put
some toasted pumpkin/squash seeds on top. Bake for 15
minutes or so until the crust is nice and brown and

Eat and enjoy!

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