Kundalini Yoga Technology

1 medium butternut squash, peeled and thinly sliced
1 large Vidalia (sweet) onion, thinly sliced
Fresh sage (1/3 ounce), chopped finely
Fresh rosemary (1/3 ounce), picked whole off the sprig
3 cloves of garlic, chopped or mashed
Olive oil
Feta cheese
Parmesan cheese
Pizza crust, 1 large or 2 small
(either make your own, or I buy gluten-free pizza crust from Whole Foods)
Salt and pepper

Cooking instructions:

1. Preheat oven to 375ºF
2. Combine sliced squash, onions, sage, rosemary, salt and pepper in a baking dish. Drizzle olive oil over the top and mix all ingredients together. Cover with tin foil or bake in a dish with tight-fitting lid.
3. Bake for about 1 hour or until squash is tender and onions begin to caramelize.
4. Mix together some olive oil (about 3 tbsp) with minced garlic, salt and pepper and brush pizza crust with this mixture
5. Sprinkle a layer of Parmesan on bottom of crust
6. Remove baking concoction from the oven & layer over the crust
7. Top with some feta cheese
8. Bake at 375ºF for about 15 minutes

“The Cook’s Tips”

If you are not a garlic lover you can easily eliminate or reduce the amount of garlic you use. Sometimes if I don’t have Parmesan cheese I will just use feta. You can use dry herbs if you don’t have fresh but I find it is so much tastier with fresh herbs. Also I prefer to bake the squash in one of those clay dishes with a tight fitting lid - this really lets the veggies cook in their own juices. If I am in a rush I turn the oven up a little higher but don’t exceed 425ºF and make sure you watch the pizza so it doesn’t burn! Enjoy with friends or family with a salad, soup or yummy cranberry sauce!

Submitted by:
Panch Nishan Kaur,
3HO International Community Relations