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Cornerstone Cellars

Savory Fall Flatbread

Recipe Date:
Serving Size:
4
Cook Time:
01:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • ROASTED BUTTERNUT SQUASH
  • 1 medium butternut squash, cut into 1-inch chunks
  • 2 tbsp. olive oil
  • salt & pepper to taste
  • CARMELIZED ONIONS
  • 2 tbsp. olive oil
  • 2 medium onions, halved & thinly sliced
  • salt & pepper to taste
  • FLATBREAD
  • 1 prepared pizza crust
  • caramelized onions
  • 1/2 cup shredded Italian blend cheese
  • roasted butternut squash
  • 2 tsp. olive oil
  • 2 tbsp. sage leaves, cut into ribbons
  • 2 tbsp. chopped toasted walnuts (optional)
Directions

Roasted Butternut Squash

Preheat oven to 400 degrees. Divide squash onto 1 rimmed baking sheets; drizzle each sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat. Bake for 45-50 minutes or until tender. 

Caramelized Onions

Heat oil in a large skillet over low heat. Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown.  This can take 30 - 60 minutes depending on your stove. Season with freshly ground pepper. 

Flatbread

Preheat oven to temperature indicated on pizza crust package. Top crust with caramelized onions, cheese, and squash. Bake for time on package or until squash is heated through and cheese has melted. While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green. Sprinkle sage leaves and walnuts on pizza before serving.