Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread

Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread
Photo by Scott Phillips


  • 1 lb. butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise ¼ inch thick
  • 2 Tbs. extra-virgin olive oil
  • ½ small red onion, thinly sliced (¾ cup)
  • 2 cups very thinly sliced Rainbow chard leaves
  • ¾ oz. finely grated Pecorino Romano (¾ cup using a rasp grater)
  • 6 oz. fresh pork sausage (hot or sweet), removed from casings if necessary, and crumbled
  • 1 tsp. apple cider vinegar
  • + 6 more ingredients
    • 1 lb. pizza dough, thawed if frozen
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. fresh thyme, coarsely chopped
    • Semolina or cornmeal, for dusting the pan
    • 3 Tbs. pure maple syrup
    • 6 oz. fresh whole-milk ricotta (¾ cup)

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 ...

View full recipe at Fine Cooking


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