No fall would be complete without at least three butternut squash recipes, along with a few sweet potato and pumpkin recipes too! They are all pretty much interchangeable if you ask me. You could easily roast some sweet potato or pumpkin for this recipe. This flatbread is a wonderful savory sweet treat. I’ve made it vegetarian, but some bacon or pancetta would be delicious on it and give it some saltiness. Another thing I like to cook with in the fall is lots of woodsy herbs. As the leaves begin to change color and die, everything seems to take on an earthy scent. This time of year I love foods flavored with thyme (no pun intended), rosemary, and sage. I didn’t have any sage so I didn’t use it for this flatbread, but it would taste wonderful with some. You could add it in addition to the thyme and rosemary or as a substitute for one or both.
Butternut Squash and Kale Flatbread
- 2 cups diced butternut squash
- 1 medium red onion, chopped
- 1 1/2 tablespoons olive oil
- salt and pepper
- 1 small bunch kale, rinsed well and torn into pieces
- 1 tablespoon olive oil
- 1 pound pizza dough
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 cup fontina cheese
- 1 tablespoon pine nuts
- Heat oven to 425 degrees. Toss squash and onion with 1 1/2 tablespoons olive oil and season with salt and pepper. Spread out on a baking sheet and roast for 20 minutes, stirring half way through.
- Heat 1 tablespoon of olive oil in a large skillet. Add kale and sauté for 1-2 minutes, until lightly wilted. Sprinkle with salt.
- Lightly spray a jelly roll pan with cooking spray. Shape pizza dough to fit the pan. Prick all over with a fork and bake at 425 degrees for 10 minutes.
- Remove from oven and sprinkle with cheese, squash/onion mixture, and kale.
- Sprinkle thyme, rosemary, and pine nuts on top. Return to oven until cheese melts, about 5 minutes.