Butternut Squash Flat Bread With Cheddar and Pine Nuts
OK so the weather is starting to get colder, and squash is in season. Try this yummy recipe.
1 pound store-bought pizza dough, thawed 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
kosher salt and black pepper
1 1/2 cups grated extra-sharp Cheddar (6 ounces)
1 bunch arugula, thick stems discarded (about 4 cups)
- Heat oven to 425° F. 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, ½ teaspoon salt, and ¼ teaspoon pepper.
- Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes.
- Toss the arugula with the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.
Thanks to Real Simple for listing such a delicious Butternut Squash Recipe!