Butternut Squash Flat Bread With Cheddar and Pine Nuts

butternut-squash-pine-nuts
Photo by  Quentin Bacon
Butternut Squash Flat Bread With Cheddar and Pine Nuts 3.3 150 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 640 calories
    • 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

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.

Ingredients

  1. Check 1 pound store-bought pizza dough, thawed if frozen
  2. Check cornmeal for the pan
  3. Check 1 pound butternut squash—peeled, seeded, and sliced 1/4 inch thick
  4. Check 1/2 red onion, thinly sliced
  5. Check 1/4 cup pine nuts
  6. Check 1 tablespoon fresh thyme leaves
  7. Check 2 tablespoons olive oil
  8. Check kosher salt and black pepper
  9. Check 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
  10. Check 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.