Maple-Roasted Butternut Squash Flatbread

Friday , 27, September 2013 Leave a comment

Butternut Squash Flatbread

There’s a double dose of pure Maple Syrup in this hearty Flatbread.

Chard in combination with the savory, salty Sausage and creamy Ricotta is heavenly.  Not a Chard lover….use Baby Spinach instead.

The perfect seasonal bite….Enjoy with a glass of your Favorite wine 🙂

Ingredients:

  • 1 lb. Butternut Squash, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
  • 3 Tbs. pure Maple Syrup
  • 2 Tbs. Olive Oil
  • Kosher Salt & freshly ground Black Pepper
  • Semolina or cornmeal… for dusting the pan
  • 1/2 small Red Onion… thinly sliced (3/4 cup)
  • 1 Tbs. fresh Thyme, coarsely chopped
  • 6 oz. Pork Sausage (hot or sweet).. removed from casings and crumbled
  • 6 oz.  whole-milk Ricotta (3/4 cup)
  • 3/4 oz. finely grated Pecorino Romano
  • 1 tsp. Apple Cider Vinegar
  • 2 cups very thinly sliced Rainbow Chard leaves or baby Spinach Leaves
  • 1 lb. Pizza dough….thawed if frozen

Directions:

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Let Pizza dough stand at room temperature while you roast the Squash.
  • In a large bowl, toss Squash with 2 Tbs. Maple Syrup, 1-1/2 tsp. Oil.. Salt and Pepper.
  • Spread it in a single layer on a large rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.
  • Dust another large rimmed baking sheet with Semolina or Cornmeal.
  • On a lightly floured work surface, roll the dough into a 1/4-inch-thick oval..transfer to the prepared baking sheet.
  • Lower oven temperature to 425°F.
  • In the large bowl, gently toss Squash.. Onion.. Thyme.. 1-1/2 tsp. of the remaining Oil.. Salt and Pepper.
  • Scatter Squash mixture evenly over the dough.. then scatter Sausage and teaspoonfuls of Ricotta all over.
  • Sprinkle with Pecorino.. bake until the crust is golden-brown and crisp… about 30 minutes.
  • Whisk remaining 1 Tbs. Syrup.. 1 Tbs. Oil..Vinegar..Salt and Pepper.
  • Add Chard/Spinach to bowl.. toss to coat. Scatter over the Flatbread. Cut into pieces and serve.

Recipe courtesy of Fine Cooking

  Maple-Roasted Butternut Squash Flatbread

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