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Recipe

Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread

Scott Phillips

Servings: 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.

Ingredients

  • 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

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 40
  • Sodium (mg): 1360
  • Carbohydrates (g): 77
  • Fiber (g): 4
  • Protein (g): 22

Preparation

  • 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.

Reviews

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Reviews

  • user-921080 | 10/29/2018

    Thank you jkarapita. I sautéed the sausage and and glad I did. This is good. The only thing I will do next time is to either cut the total maple syrup in half or leave it off the chard entirely. We found it a tad sweet. Minor complaint

  • Jkarapita | 10/28/2018

    RE: raw fresh pork sausage? I pan fried the crumbled sausage before assembling and it was fine. I had misgivings about putting raw sausage on the flatbread too. Also, it was really delicious! Highly recommend it.

  • user-921080 | 10/27/2018

    I am wanting to make this but will someone please clarify? Do you really "scatter" the raw fresh pork sausage on the flatbread before you bake it? I see a greasy mess in my future. Thank you

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