Butternut squash flatbread, with fresh rosemary, quick and perfect to enjoy alone or stuffed as you prefer, You can have a piece of flatbread with ham and stracchino, and it is better, but you can also eat a nice piece alone.
Flatbread is always an excellent substitute for bread, even the proverbs say so! As bread is very versatile, the dough lends itself to being enriched with various ingredients. One of these, which is the master in the autumn, is the delicious pumpkin: how about seeing together our recipe for butternut squash flatbread? An incredibly soft, fragrant rustic leavened product!
We can customize the butternut squash flatbread, for example by adding olives or diced cheese and sprinkling it with aromatic herbs such as thyme or rosemary.
As mentioned above, the possibilities are endless, and here are suggestions on how to change things up.
- Use the pulp of roasted acorn squash or sweet potatoes as the base.
- Other cheese options are brie, gruyere, fontina, or smoked gouda.
- Missing prosciutto? Brown some bacon, pancetta, or simply tear up thinly sliced ham.
- Easily replace shallots with an obvious onion, or sliced mushrooms and bell peppers.
- You can always add a little crunch with toasted pine nuts, walnuts, cashews, or pecans.
- For sweetness, use maple syrup or agave if you don’t have honey.
BUTTERNUT SQUASH FLATBREAD
Fall’s best flavors come together in this delicious recipe for Butternut Squash Flatbread. This flatbread can be served as an appetizer or as the main dish.
Preheat oven to 400 degrees F. Place squash halves cut side up on a rimmed baking sheet and drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
Bake squash for 50-60 minutes until brown and fork-tender. When the roasted squash is cool enough to handle, scoop the pulp into a large bowl.
With an electric hand mixer blend in goat cheese, orange juice, sage, thyme, and nutmeg to the squash. Season to taste with salt and pepper.
Increase oven heat to 425 degrees F. Place flatbread onto a parchment-lined baking sheet and brush the tops with a thin coating of olive oil. Bake 3-5 minutes to crisp the crust (skip this if you prefer a chewier crust).
Remove flatbread from oven and evenly spread on the squash mixture.
Top with prosciutto, shallots, crumbles of remaining goat cheese, and sage leaves. Sprinkle with freshly grated parmesan.
Bake for 8-10 minutes until edges are crisp.
Finish with fresh cracked black pepper, additional parmesan, green onions and drizzle of honey. Enjoy!