Recipe #16: Butternut Squash Flastbread with Cheddar and pine nuts

I'm not sure if I've said it before or just thought it, but butternut squash is an under-rated "vegetable" (because squash is actually a fruit, but I don't see it making an appearance in a fruit salad anytime soon!). It has such a hearty, nutty flavour which is only made better by pairing it with cheese!

I cheated a bit and used a pre-shaped gluten-free pizza crust so I didn't have to wait for pizza dough to cook. Just as delicious and ready faster! (you could use a pita or wrap as well - really anything would work as a delivery system to put the delicious toppings together and cook them) Since I wasn't cooking the flatbread for the full half hour, I pre-cooked the butternut squash pieces in the microwave with a bit of water so that they had started cooking and softening by the time I put them in the oven.

Ingredients

1 pound store-bought pizza dough, hawed if frozen
Cornmeal for the pan
1 pound butternut squash - peeled, seeded, and sliced 1/4 inch thick
1/2 red onion, thinly sliced
1/4 cup pine nuts
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
Salt and pepper
1 1/2 cups grated extra sharp cheddar cheese (6 ounces)
1 bunch arugula, thick stems discarded (about 4 cups)

Instructions

Heat oven to 400F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter over the dough and sprinkle with the cheese.
Bake until golden brown and crisp, 25 to 30 minutes.
Toss the arugula with the remaining tablespoon of oil and 1/4 teaspoon each salt and pepper. Serve with the flat bread.

Enjoy!

Sincerely,
Sincerely  xoxo