Tuesday, November 11, 2014

Butternut squash flat bread, #HappyFallYall

Howdy partners. I wanted to share an easy cheats recipe for a delicious fall/winter flat-bread with butternut squash. Find a good quality plain flat bread or pizza crust to begin. I just love Stone Fire flatbread and in Toronto you can get them in packs of three from Costco. I use the Artisan style pizza crust and it bakes up deliciously. The beauty of this recipe is that you can make up the flat-breads in advance and bake before serving, which makes it perfect for a party.Try it for American thanksgiving or your upcoming Holiday party. The flavor combination is seriously yummy, sweet, savory and a little spicy. Every time I serve it people just swoon.

Butternut squash
Maple syrup
Chinese 5 spice
Red pepper flakes
Olive oil 
Fresh thyme
Lemon zest
Sea salt
Black pepper 

Remove skin and seeds from the butternut squash and dice into small pieces (parmentier). Zest a lemon and fold into the ricotta cheese with a pinch of salt (if the cheese isn't salted).

Toss butternut squash in a few generous pinches of Chinese 5 spice a healthy drizzle of olive oil, maple syrup, pinch of sea salt and black pepper. Roast at 350 until tender and slightly browned around the edges (30-40 mins). 

Drizzle olive oil all over pizza crust (you can use a flavored chili, garlic or rosemary oil as well). Evenly distribute a generous layer of roasted squash and ricotta. Sprinkle with Parmesan and red pepper flakes. You can make this up to two days in advance and keep covered in the fridge before baking, or you can also freeze for later.

At 350-375 for about 10-15 minutes or until crust is slightly golden. If baking from frozen will take 20-25 mins. 

Give it a try and tell me just how much you love it! Happy Fall y'all.

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Thanks for your two cents. I love change!