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.
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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
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.
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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