Butternut Squash Flatbread

I spotted this recipe in Real Simple magazine a couple of months ago. I was flipping through magazine while sitting in the salon getting ready for a beautiful wedding (want see some of Melissa and Toby's amazing photos?). I forgot all about this recipe until I saw butternut squash for $0.39/Lb, and it flashed into my mind. A quick google search and I was ready to make it. I altered it slightly my omitting the pine nuts from the original recipe and adding mushrooms.

We really enjoyed it as a unique savoury alternative to having bruschetta or the like as a side dish. (I don't have a photo because it was too dark to take a decent one last night, and Josh took the leftovers to work before I got a chance to take a shot this morning.)

12-inch pizza crust (I used this recipe)
1lb butternut squash, sliced 1/4 inch thick
1/2 red onion, thinly sliced
6 white mushrooms, sliced
1 Tblsp fresh thyme leaves
2 Tblsp olive oil
1/2 tsp salt
1/4 tsp pepper
Grated cheddar cheese

In a large bowl, toss the squash, onion, mushrooms, thyme, oil, salt, and pepper. Scatter over the stretched dough and sprinkle with the cheese. Bake at 425` for 20 to 25 minutes, or until golden brown and crisp.

(Photo from Real Simple. Just imagine some mushrooms on there!)
Butternut Squash Flat Bread With Cheddar and Pine Nuts Recipe

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