Butternut Squash, Bacon and Kale Flatbread Recipe

We have one week left of our CSA organic food box for the season, and it has been another wonderful year of fresh produce.  I think fall is my favorite because we get a variety of squash.  Plus, this year when they told us what was in our box, we received recipes that worked great with the veggies.  Last week we made a tasty butternut squash, bacon, and kale flatbread.   This recipe is from Early Morning Farm.

 

 (image source)

Butternut Squash, Bacon, & Kale Flatbread

1 cup thin slices of butternut squash
1-2 leaves kale, rib removed, and thinly sliced
2 cloves garlic, sliced
1 tablespoon balsamic vinegar
1/2 onion, thinly sliced
2 tablespoons shredded parmesan
4 oz extra sharp cheddar, thinly sliced or shaved
salt + pepper

3 Slices of cooked Bacon

1/2 recipe whole wheat dough or 1 unbaked pizza crust of your choice

 

Preheat oven to 450 degrees F.

 

Heat olive oil over medium low heat.  Add Butternut Squash, onions, garlic, and salt + pepper, to the pan. Sauté for 5 minutes over medium heat.  Add kale and balsamic vinegar, sauté for 3 additional minutes.  Remove from heat.

 

On a floured work surface, stretch the dough into thin oval.  Line a baking sheet with parchment paper and place dough on top. Spread butternut squash mixture over crust and top with cheddar cheese, then the parmesan.

 

Bake at 450 F for 20 minutes.  Let cool 5 minutes cut up bacon and sprinkle on top before  serving.

Whole Wheat Pizza Crust

3 cups whole wheat flour
1 cup warm water
1 tablespoon sugar
2 tsp yeast
1 tsp sea salt
2 tablespoons olive oil

 

Make the crust. Sprinkle yeast and sugar into warm water. Set aside for 15 minutes. Place flour and salt in mixer and whisk together. When yeast is bubbly and expanded add 2 tablespoons olive oil to the yeast mixture. Combine flour and wet ingredients in mixer. Mix on low speed (2 on a kitchen aid mixer) for 4-5 minutes. Dough should be in a ball chasing itself around the mixer. If dough is too dry add warm water 1 tablespoon at a time. If it’s too wet add flour 1 tablespoon at a time. Place dough ball in an oiled bowl and cover with plastic wrap for one hour in a warm place. Dough should double in size.

 

Enjoy this tasty flatbread.

We will see you tomorrow with our Seasons’ Saturday Selections.  And Mom will be back to posting next week.  She has gotten over her jet lag, and we have gotten a lot done this week during my visit to Lexington.

 

Cheers!