Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set on the squash. Bake 15 minutes, or until tender. Remove from oven and cool.
Place garlic and wine in a small pot, bring to simmer, and simmer until wine has reduced to 1 Tbsp. Mix in the cream. Simmer until cream is lightly thickened and reduced to about ¾ cup. Cool to room temperature.
Line two baking sheets with parchment paper. Set 2 pita on each baking sheet. Divide and spread pita with cream mixture. Divide and top pita with squash, pear, sage and cheese; season with salt and pepper. Bake 8 to 10 minutes, or until pita are hot and crisp on the bottom. Cut each pita into 6 wedges and serve. For even more flavour, if desired, drizzle wedges with a little olive oil and balsamic vinegar.
Note: Cleaned pieces of banana squash are available in the produce department. Greek-style - sometimes called souvlaki - pita is available in our deli department.