Megan Mitchell visits the beautiful Lake Tahoe to create a delicious grilled vegetarian meal, perfect for late Fall. FULL RECIPES BELOW.Learn more about Megan and stay up to date with all her adventures: Facebook: https://www.facebook.com/pages/Megan-...Twitter: ChefMeganMitchWebsite: ChefMeganMitchell.comhttp://instagram.com/mucci5GRILLED BUTTERNUT SQUASH FLATBREAD- 1 small butternut squash, peeled and sliced in thin round- Extra virgin olive oil- kosher salt- Freshly grated pepper- ½ red onion, quartered- 3 tablespoon of Mascarpone cheese- 3/4 cup freshly grated Parmigiano Reggiano- 8 to 10 sage leaves- Fresh nutmeg- 1# pizza doughSlice off bottom of squash and save for another use. Peel off skin, and slice into slices, about ¼ inch think. Drizzle with extra virgin olive oil, salt and pepper. Grill for 2 to 4 minutes on each side. Transfer to a plate and let cool.Cut onion in quarters, reserve half onion or another use. . Drizzle with olive oil, salt and pepper and grill. Take off grill and slice. Set aside.Heat grill to medium. Brush grill with oil. Pull pizza dough to form a round shape. Place directly on one side of the grill. Cook for 5 to 7 minutes. Flip dough over and cook for another 5 minutes. Pull dough off with a pizza peel. Spread mascarpone cheese on cooked dough. Add grated parmesan, sliced cook squash, grilled onions, fresh sage, in that order. Top with more shredded parmesan (you are adding 2 layers of cheese to allow the cheese to adhere all the topping to the dough). Grill cover and let cook for 5 to 7 minutes. Remove pizza from grill. Sprinkle with sea salt and grated fresh nutmeg. Slice and serve. GRILLED PEAR AND RADICCHIO SALAD- 1 head of radicchio- 2 firm pear, bartlet or comice- 1 tsp of honey- ¼ cup of extra virgin olive oil- ½ tsp of allspice- 2 ounces Manechego cheese, shaved- ¼ cup hazelnuts, toasted, skinned and roughly choppedDressing:- 1 large shallot, finely chopped- 2 Tbs of sherry vinegar- 1 Tbs Dijon mustard- ½ tsp of granulated sugar- 1/3 cup hazelnut oil- 4 Tbs extra virgin olive oilPlace the two pears cut side up on a plate. Drizzle pears with olive oil, honey and allspice. On a medium high grill, place pears cut side down and grill until pears are easily pierced with a fork. Cut radicchio in half. Drizzle cut sides with olive, salt and pepper. Place cut side down on hot grill. Grill for a couple of minutes on each side or until leaves start to char. In a small bowl whisk sherry vinegar, dijon, sugar, shallots together. Drizzle in hazelnut oil into bowl and whisking until combined.Place radicchio on a plate, slice pears and add to plate. Drizzle with dressing. Sprinkle with hazelnuts. Shave manechego with a peeler add to top of salad. Serve