Butternut Squash Flat Bread With Cheddar and Pine Nuts

Extra-sharp Cheddar cheese balances out the sweetness of the butternut squash, while the red onion adds delicious bite. To make it a meal, serve the flat bread alongside an arugula salad tossed in a simple homemade dressing. Alternatively, serve bite-sized slices on a tray or wooden cutting board at your next party.

Hands-On Time

15 Mins

Total Time

40 Mins

Yield

Serves 4

By Sara Quessenberry

March 2010

Ingredients:

• 1 pound store-bought pizza dough, thawed if frozen
• cornmeal for the pan
• 1 pound butternut squash—peeled, seeded, and sliced 1/4 inch thick
• 1/2 red onion, thinly sliced
• 1/4 cup pine nuts
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
• 1 bunch arugula, thick stems discarded (about 4 cups)

Directions:

Step 1

Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.

Step 2

In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 3

Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes.

Step 4

Toss the arugula with the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.

Source:  realsimple.com