Sweet Heat Roasted Butternut Squash and Apple Flatbread
Take a slice of this fall-inspired Butternut Squash and Apple Flatbread. Add a drizzle of the sweet heat honey to add sweetness and heat to this savory dish.
INGREDIENTS
- 1/3 cup + 2 tablespoons olive oil divided — SGC# 053059
- 4 cups cubed butternut squash — SGC# 196524
- 4 slices Walker Farms bacon chopped — SGC# 215616
- 2 sweet onions sliced thin — SGC# 192000
- 1 tablespoon butter — SGC# 054098
- 1 Cup apple cider — SGC# 081679
- ¼ cup Heritage Harvest Sweet Heat sauce — SGC# 185213
- Kosher salt and pepper to taste — SGC# 052100; 051109
- 1 small apple thinly sliced. — SGC# 191917
- 6 ounces sharp cheddar cheese shredded — SGC# 055750
- 4 ounces blue cheese crumbled. — SGC# 056415
- 1 large bunch fresh sage — SGC# 181136
- 2 each Flat Bread — SGC# 211915
DIRECTIONS
1. Spread the veggies out in a single layer on one or two baking sheets. Drizzle over the veggies and toss well to coat. Roast until vegetables are tender, for 20 to 25 minutes, stirring the veggies halfway through. Remove and set aside.
2. Caramelize the onions. Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add the butter. Add the onions and cook for about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the cider, let it cook into the onions, add more and let it cook until caramelized.
3. Spread the HH sweet Heat Sauce over the Pinsa. Add the caramelized onions and half the roasted butternut squash. You may not want to use all the onions. Add the cheddar cheese and then the sliced apples and remaining butternut. Sprinkle with blue cheese.
4. Baked at 400 degrees for 8-10 minutes Garnish with Fried Sage
