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1
Quarter squash lengthwise and discard seeds.
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2
Peel squash carefully and cut into 3/4-inch pieces.
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3
In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes.
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4
Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes.
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5
Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes.
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6
In a food processor puree squash with salt and pepper to taste.
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7
Squash puree may be made 1 day ahead and chilled, covered.
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8
Preheat oven to 400F.
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9
Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter.
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10
Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan.
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11
Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer.
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12
Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo.
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13
Lightly brush top sheet with remaining butter.
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14
Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
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15
Spread squash puree evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.
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16
Bake pizza in middle of oven until crust is golden, about 15 minutes.
