Butternut Squash Flat Bread With Cheddar and Pine Nuts

Butternut Squash Flat Bread With Cheddar and Pine Nuts Recipe
 Quentin Bacon
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preparation
15
minutes
cooking
40
minutes
Serves 4

Ingredients

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)

Directions

  1. Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
  2. In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes.
  4. Toss the arugula with the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.
Sara Quessenberry
March 2010

Nutritional Information

  • Per Serving
  • Calories 640
  • Fat 30 g
  • Sat Fat 10.5 g
  • Cholesterol 46 mg
  • Sodium 1,165 mg
  • Protein 23 g
  • Carbohydrate 71 g
  • Sugar 6 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 398 mg
What does this mean? See Nutrition 101.

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