My Recipe Box

Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread


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

Excellent!! I used trader joes fresh pizza crust to make two flatbreads. Served as appetizer for holiday party. Used cream cheese instead of ricotta since I had that on hand. Sweetness of the maple syrup coated squash complemented by saltiness of the sausage and then contrast with the slight bite of the vinegar on the chard. Just explosion of yumminess!! Great texture. Excellent.

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.

Cookbooks, DVDs & More