Butternut Squash and Caramelized Onion Flatbread
Ingredients
Roasted Butternut Squash
-
1
extra large
butternut squash, cut into 1-inch chunks
-
2
tbsp
olive oil
-
to taste
salt
-
to taste
pepper
Caramelized Onions
-
2
tbsp
olive oil
-
3
large
onions, halved & thinly sliced
-
to taste
salt
-
to taste
pepper
Flatbread
-
1
prepared
pizza crust
-
½
Caramelized Onions
-
½
cup
Fontina or Italian blend cheese, shredded
-
½
Roasted Butternut Squash
-
2
tsp
olive oil
-
2
tbsp
sage leaves, cut into ribbons
-
2
tbsp
toasted walnuts, chopped (optional)
Instructions
- Preheat the oven to 400°F.
- Divide the butternut squash onto two baking sheets, drizzle with olive oil, and season with salt and pepper. Toss to coat and bake for 45–50 minutes until tender, reserving half for another recipe.
- In a skillet, heat olive oil over low heat and add the onions with a pinch of salt. Cook until caramelized, stirring occasionally, which may take 30 minutes to over an hour. Season with pepper and reserve half for another recipe.
- Preheat the oven according to the pizza crust package instructions.
- Top the pizza crust with caramelized onions, cheese, and roasted squash.
- Bake according to the package instructions or until the squash is heated through and the cheese has melted.
- In a small skillet, heat olive oil over medium-high heat, add sage leaves, and sauté until crispy but still green, about 3 minutes.
- Sprinkle the crispy sage leaves and walnuts on the flatbread before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
672
Total fat
29g
Total carbohydrates
90g
Total protein
18g
Sodium
672mg
Cholesterol
19mg
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