Delicata Squash & Caramelized Onion Flatbread
Know what I’ve been craving lately? Roasted squash flatbread. I know, random. Really, really random. But I’ve just been craving it! I’ve seen so many winter squash recipes later, that I just can’t get it out of my head! Luckily I got one of my all time favorite squashes from Melissa’s Produce this week – Delicata squash!
Delicata squash is an oblong winter squash with bright yellow flesh. It’s sweet like butternut squash or acorn squash, but these have very thin and tender skin that you can eat! Which is helpful because it has beveled sides which would make peeling it next to impossible! I love slicing it into thin little rings and roasting them – always makes for a nice presentation on top of salads, alone as a side dish and of course on top of this delicious Delicata Squash & Caramelized Onion Flatbread!
Ever since this sweet little squash showed up on my door step from Melissa’s Produce (still can’t get over how wonderful their produce is how fast it gets to my house!!) I’ve been itching to whip up this flatbread recipe. It’s almost as I’ve always known this recipe, like it’s something I’ve been making forever.
I came home, got into the kitchen and out it came! I slathered a nutty whole wheat pizza dough with a ton of caramelized onions scented with fresh thyme. I layered on those bright yellow and sweet squash rings, sprinkled on a bit of sage and topped it all off with salty ricotta salata! Though I’d love to try this with goat cheese or even blue cheese – both would be delicious! Lastly, I mounded on a pile of fresh arugula. The greens added the perfect pepper bite to this salty and sweet dish.
This was the perfect dinner. Everything I’d hope it would be!! Unfortunately we ate the whole thing and there are no leftovers for lunch. Which is very depressing. I guess I’ll just be ordering another one of those delicious delicata squash from Melissa’s!
Delicata Squash & Caramelized Onion Flatbread:
- 1 delicata squash, sliced into 1/4″ rings with seeds removed
- 1 lb whole wheat pizza dough, room temperature
- 1 red onion, thinly sliced
- 2 garlic cloves minced
- 1 tsp thyme
- 2 tsp sage, cut into thin ribbons
- 1 tsp salt and pepper divided
- 3 tbsp extra virgin olive oil, divided
- 1/2 cup ricotta salata crumbled or shaved
- 2 cups arugula
- Optional: red pepper flakes and extra olive oil for drizzling
- Preheat oven to 425F. If you have a pizza stone, place this on a rack closest to the bottom of the oven. Lay out squash rings on a baking sheet and toss with 1 tbsp of the olive oil and a 1/2 tsp of the salt and pepper. Roast for 15-20 minutes or until fork tender. Set aside when done. Increase oven heat to 500F.
- While squash cooks, heat another tbsp of the olive oil in a medium sauté pan over medium heat. Add onions, garlic, thyme and remaining salt and pepper. Slowly cook the onions until the are golden brown and caramelized – about 20 minutes. Set aside off the heat when done.
- Dust a pizza peel with a little coarse corn meal – this will prevent the dough from stick and it will easily slid off and into the oven. Roll out the pizza dough into desired shape – I’m a fan of the oblong oval shape for flatbreads! Spread the caramelized onions evenly over the dough leaving about 1″ border for crust.
- Layer on the squash rings. Sprinkle on sage ribbons and ricotta salata. Drizzle on a little extra olive oil and red pepper flakes if desired.
- Slide the flatbread into the oven and bake on a pizza stone if you have it. Otherwise a baking sheet will work fine. Cook for about 10 minutes or until sides are golden brown.
- While flatbread cooks, toss arugula with remaining olive oil. Remove flatbread from oven. Mound on the arugula and serve hot!
The ingredients in this post were provided free of charge from Melissa’s Produce. Recipe created and developed by BeanAFoodie. I did not receive any kickbacks or payments from featuring Melissa’s Produce in this post – just got to cook with delicious produce!