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Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread

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Serves 4

There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard leaves. The fresh-tasting chard in combination with the savory, salty sausage and creamy ricotta on the flatbread is heavenly.

  • 1 lb. pizza dough, thawed if frozen
  • 1 lb. butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
  • 3 Tbs. pure maple syrup
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Semolina or cornmeal, for dusting the pan
  • 1/2 small red onion, thinly sliced (3/4 cup)
  • 1 Tbs. fresh thyme, coarsely chopped
  • 6 oz. fresh pork sausage (hot or sweet), removed from casings if necessary, and crumbled
  • 6 oz. fresh whole-milk ricotta (3/4 cup)
  • 3/4 oz. finely grated Pecorino Romano (3/4 cup using a rasp grater)
  • 1 tsp. apple cider vinegar
  • 2 cups very thinly sliced Rainbow chard leaves

Position a rack in the center of the oven and heat the oven to 450°F. Let the pizza dough stand at room temperature while you roast the squash.

In a large bowl, toss the squash with 2 Tbs. of the maple syrup, 1-1/2 tsp. of the oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.

Dust another large heavy-duty rimmed baking sheet with semolina or cornmeal. On a lightly floured work surface, roll the dough into a 1/4-inch-thick oval; transfer to the prepared baking sheet.

Lower the oven temperature to 425°F. In the large bowl, gently toss the squash, onion, thyme, 1-1/2 tsp. of the remaining oil, 1/2 tsp. salt, and 1/4 tsp. pepper

Scatter the squash mixture evenly over the dough, then scatter the sausage and teaspoonfuls of ricotta all over. Sprinkle with the pecorino and bake until the crust is golden-brown and crisp, about 30 minutes.

In a large bowl, whisk the remaining 1 Tbs. syrup and 1 Tbs. oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chard to the bowl, and toss to coat. Scatter the chard over the flatbread. Cut into pieces and serve.

nutrition information (per serving):
Calories (kcal): 590; Fat (g): fat g 22; Fat Calories (kcal): 200; Saturated Fat (g): sat fat g 8; Protein (g): protein g 22; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 77; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 1360; Cholesterol (mg): cholesterol mg 40; Fiber (g): fiber g 4;

Photo: Scott Phillips

Made this for a luncheon and it was a big hit. Par-cooked the sausage beforehand and made in sheet pan. Enough for 9 and leftovers. Delicious - will definitely make again.

The recipe turned out VERY delicious - I used a lot less butternut squash than it calls for though (1/2 lb instead of a full lb) and it was sufficient.

Incredibly delicious! There are a lot of components to this recipe, which take some prep time, but the combination is unusual and worth the effort. Wonderful recipe.

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