Butternut Squash Flatbread

Butternut Squash Flatbread
Meet the Chef!
April Cardenas
April is a self-taught chef specializing in organic food. She’s worked and has been a part of many notable restaurants and catering companies like Waters Catering, Haggo’s Organic Tacos and most recently Cups Organic. Her passion and love for food was the driving force for April as she learned technique and recipes by simply being in the kitchen.
Recipe Details

1 Small Butternut Squash

12 ounces Goat Cheese

1/2 cup Pine Nuts

1/2 cup Walnuts, chopped

1/8 teaspoon Cinnamon

1/8 teaspoon Nutmeg

1/8 teaspoon Cloves

1/4 cup Brown sugar

1/2 cup Dried cranberries

1 tablespoon Butter

2 tablespoons Italian Parsley for garnish, chopped

Salt and pepper to taste

KING'S HAWAIIAN Original Hawaiian Sweet Round Bread

Step 1
Place baking sheet in oven and preheat to 400
Step 2
While oven and baking sheet are heating, peel, seed and thinly slice butternut squash.
Step 3
Place squash slices in bowl and toss with olive oil to coat and sprinkle with salt and pepper.
Step 4
Transfer squash to hot sheet pan, place evenly and roast for 15-20 minutes. Remove baking sheet and cool squash to handle.
Step 5
Preheat skillet over medium heat, add butter to melt.
Step 6
Add nuts, spices and brown sugar. Season with salt and pepper. Cook for 5 minutes to brown. Take off heat and set aside.
Step 7
Slice bread in half horizontally. Then cut in half again length wise to create four rectangular shaped slices.
Step 8
Flatten bread with rolling pin, spread with butter and brown in oven on baking sheet, 8-10 minutes, or until lightly toasted. Remove and cool slightly.
Step 9
Layer roast squash slices on toasted flatbread approx 5-6 slices per piece of bread.
Step 10
Top with candied nuts, crumbled goat cheese, dried cranberries and garnish with herbs.
Step 11
Cut in to thirds and serve.

April Cardenas says:

Use the concept of the flatbread and top with seasonal fruits and vegetables. Make pizzas or even desserts!

This is a great recipe! I just made a few changes - I added garlic to the squash along with the olive oil, salt & pepper before roasting it and I omitted the cranberries as a topping. I also added fresh basil leaves.This is a fairly sweet (although not unpleasantly so) recipe with the Hawaiian sweet bread, the candied walnuts and the goat cheese so I felt the cranberries were a bit excessive. I sliced the bread horizontally and then rolled it out to flatten it making each half like a small pizza rather than cutting into fours. Also after adding the squash and other toppings to the bread, I put it back into the 400 degree oven to bake for about 6 or 7 minutes - just long enough to warm it all and melt the goat cheese a little. Definitely a favorite with my family and could also be made with a regular pizza crust for a less sweet version.
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