Butternut Squash

Squash, Caramelized Onion & Sausage Flatbread

Flatbreads have the same broad appeal as pizza but are ideal for dolling up with sophisticated flavors. Here, a tasty homemade dough gets topped with caramelized onions, sweet squash, zesty sausage and creamy goat cheese for an appetizer that’s definitely not every day.

Armed with Antioxidants 

As one could guess from its sunny hue, butternut squash is rich in carotenoids like beta-carotene, necessary for the structure and maintenance of healthy skin and mucus membranes, and alpha-carotene, which has potent antioxidant and potentially anti-carcinogenic properties.

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Servings
8 to 10
Prep Time
35 min
Duration
180 min

Ingredients

Dough

Topping

  • 6 tsp extra-virgin olive oil, divided
  • 2 white onions, sliced
  • 1 small butternut squash (about 2 lb)
  • 1/2 tsp ground black pepper, divided (TRY: Simply Organic Ground Black Pepper)
  • 1/4 tsp sea salt
  • 8 oz organic or all-natural turkey sausages (no added nitrates or nitrites), casings removed
  • 10 oz soft goat cheese, crumbled 
  • 1/2 cup shredded mozzarella cheese 
  • 1 tbsp chopped fresh sage
  • 3 tbsp raw unsalted pecans

Preparation

1. Make dough: In a large bowl, stir together water, oil, honey and yeast. Let stand until foamy, about 10 minutes. Using a wooden spoon, stir in flour and salt until a shaggy dough forms. Cover bowl with plastic wrap or a kitchen towel and let rise in a warm place for 2 hours.

2. Make topping: In a medium skillet, heat one-third of the oil over medium. Add onions and reduce heat to medium-low. Cook, stirring often to keep onions from sticking and coloring unevenly, until soft and golden brown, 15 to 20 minutes.

3. Preheat oven to 400°F. Cut neck of squash off body (reserve body for another use). Using a vegetable peeler or paring knife, slice off peel. Halve lengthwise and cut each into 1/4-inch- thick half-moons. In a medium bowl, toss squash with one-third of oil, one-half of pepper and salt. Spread on a parchment-lined baking sheet and bake until tender and edges begin to brown, 18 to 20 minutes.

4. In a medium skillet on medium, cook sausage, stirring and breaking up with a spoon, until crumbly and no longer pink, 5 to 7 minutes. Drain off fat and set aside.

5. In a small bowl, stir together goat cheese, mozzarella, sage and remaining half of pepper.

6. Brush a baking sheet with remaining oil. Divide dough into 2 balls and, using your fingers, press each into an oval, roughly 4 x 12 inches. Arrange dough on prepared baking sheet. Top each with one-half of the onion mixture, sausage and squash. Spoon one-half of the cheese mixture over each. Bake, rotating pan halfway through, until crust is golden brown, 15 to 18 minutes. Garnish with pecans before serving.

Make Ahead: Assemble the flatbreads up to 1 day in advance; cover and refrigerate. Bring to room temperature and then continue with baking instructions.

Nutrition Information

  • Serving Size 2 flatbreads (1/10 of recipe)
  • Calories 316
  • Carbohydrate Content 27 g
  • Cholesterol Content 34 mg
  • Fat Content 16 g
  • Fiber Content 5 g
  • Protein Content 15 g
  • Saturated Fat Content 6 g
  • Sodium Content 525 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 2 g