Butternut Squash Flat Bread With Cheddar and Pine Nuts

Butternut Squash Flat Bread With Cheddar and Pine Nuts Recipe
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2010

Nutritional Information

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

Quick Tip

Butternut Squash Flat Bread With Cheddar and Pine Nuts Recipe
This pizza can be cooled to room temperature and refrigerated for up to 1 day. Reheat in a 375º F oven for 15 to 25 minutes.

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