In honor of fall I'm working roasted butternut squash into my meals. Since I love to make this flatbread so much I thought it would taste even better with butternut squash & it did! Plus, I got to use that naan bread I whipped up in yesterday's post.
This dish would be perfect for an appetizer to share with friends or an entree if you eat it all by yourself! It has the right amounts of sweet & savory going on with crisp & creamy textures as well. It's also hearty enough that you won't miss the meat in this vegetarian flatbread.
- 2-3 pieces of naan bread (trader joe's makes some great naan you can find in the frozen section)
- 2 cups butternut squash, cut into 1 inch cubes (if you're short on time buy the precut stuff)
- 1/2 cup goat cheese, crumbled
- 3 sage leaves, julienned or cut into thin strips
- 2 medium onions, sliced
- 2 cups baby greens, I used baby spinach & baby kale
- olive oil
- Pre-heat you oven to 425.
- If you're using a whole butternut squash, use a veggie peeler to peel the rind off & discard. Using a spoon pull out all of the seeds.
- Cut the squash into 1 inch cubes (try to make them all the same size so that they cook at the same rate).
- On two sheet pans arrange the chunks of squash into one layer on each pan (you don't want them to be overcrowded or else the squash will steam - not roast).
- Drizzle with a couple table spoons of olive oil on each pan. Season with salt & pepper & toss all together so each piece is coated & seasoned.
- Roast the squash in the oven for 30-40 minutes or until the squash is fork tender.
- In the meantime, heat 1 tablespoon of olive oil in a skillet, add sliced onions & sage. Season with salt & pepper & caramelize the onions over low-medium heat for about 20 minutes. The onions should turn a brown color but the texture should be soft not crispy.
- Remove the cooked squash from the oven (but leave the oven on). Reduce the oven to 350.
- Arrange naan bread on a pizza stone or sheet pan.
- Working in layers, add the onions, squash & crumbled goat cheese on each piece.
- Bake in the oven for about 10 minute or until the goat cheese is soft & the naan is crispy.
- Remove flatbreads from the oven & arrange on a serving platter or I like to use a cutting board.
- With a knife smear the warm goat cheese over all the squash & onions.
- Top each flat bread with chopped greens, salt, pepper & a drizzle of olive oil.
- Use a pizza cutter to cut rustic triangles of the flat bread.
- Serve hot or at room temperature.