HARVEST FLATBREAD

Harvest Flatbread

Serves 2

Ingredients

• 1 Artisan Flatbread (7 ounces)

• 1 c Roasted Butternut Squash, cut into cubes

• Caramelized Onions (see recipe below) 

• ¼ c Goat Cheese, crumbled 

• ½ c Mozzarella Cheese, Shredded

• 1 Tbsp Fresh Sage, chopped or whole as garnish

• Extra Virgin Olive Oil for drizzling

Directions

Preheat the Oven to 425F

1. Mix the cut up butternut squash into a bowl with a drizzle of olive oil and a sprinkle of salt and pepper.  Mix well so all of the squash is coated.

2. Place the butternut squash on a rimmed sheet pan lined with aluminum foil and sprayed with cooking spray.

3. Bake the butternut squash for 30 minutes, turning the squash every 15 minutes until soft/fork tender.

4. Once the butternut squash is roasted, the onions caramelized, add the flat bread into the oven for 5 minutes, then remove and it's time to assemble the flatbread.

5. Top with a layer of the caramelized onions spreading them out evenly and add the butternut squash doing the same thing.  Sprinkle the goat cheese all over then top with the mozzarella. Evenly disperse the ingredients so you get alittle of everything in each bite. 

6. Lightly drizzle with olive oil and return to the oven to bake for another 7-9 minutes until flatbread is warmed through and cheese has melted.

7. Garnish with chopped or whole sage leaves.

The caramelized onions will last for 3-4 days in the refrigerator in an air-tight container. This would be a great prep ahead for this recipe.

Caramelized Onions

Ingredients

• 2 medium Yellow Onions, halved and sliced

• ½ Tbsp Extra Virgin Olive Oil

• ½ Tbsp Butter

• ¼ Tsp Sea Salt

Directions

1. Heat the oil in a 12-inch cast iron skillet over medium heat. Add the onions and sauté for 10 minutes.

2. Add the salt, reduce the heat to medium low and cook for 40-50 minutes, stirring every few minutes, or until the onions are very soft, golden brown, and caramelized. The timing will depend on the size of your onions.

3. If at any point the onions start to stick to the bottom of the pan, reduce the heat to low. If the onions aren’t deeply brown after 40 minutes and you’d like to speed things up, you can turn the heat higher to get more caramelization. 

4. Stir continuously to prevent burning.