Butternut Squash Flatbread Food

PARSNIP AND BUTTERNUT SQUASH WITH FLATBREADS

Steps:

• Preheat the oven to 400°F.
• Put the cubed butternut squash and parsnips in a baking tray, drizzle with the oil, and scatter the spices on top, tossing to thoroughly coat the vegetables in the spiced oil. Bake in the oven for 35 minutes, tossing them once halfway through and adding the sprouted lentils after 15 minutes, until the vegetables are golden.
• In the meantime, make the flatbreads. Mix the flour with the water, oil, and spices in a bowl. Knead until the dough comes together and is smooth and not sticky, adding more water if necessary, then separate the dough into 4 small balls.
• Dust the work surface with flour, and roll out the balls of dough using a floured rolling pin (or wine bottle) until you have breads about 8 inches in diameter.
• Heat a large, dry frying pan over high heat, then cook each flatbread for 1-2 minutes on each side until lightly browned.
• When the vegetables are cooked, remove the tray from the oven, and fold the arugula into the root vegetables. This will gently wilt the leaves. Build your flatbreads, drizzling with a little olive oil or yogurt on top if you like.

BUTTERNUT SQUASH PESTO PIZZA/FLATBREAD

Steps:

• Heat oven to 400°F.
• In s medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil.
• Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
• Bake about 20 minutes, stirring occasionally, until squash is tender.
• Spray large cookie sheet with cooking spray.
• Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle.
• Bake at 400°F 7 to 10 minutes or until light golden brown.
• Meanwhile, in a 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat.
• Add pancetta; cook 4 minutes, stirring frequently, until lightly browned. Drain.
• Spread pesto over partially baked crust.
• Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses.
• Bake 6 to 8 minutes longer or until edges are golden brown.
• Let stand 5 minutes before serving.

SQUASH & HALLOUMI FLATBREADS WITH SWEET CHILLI BEETROOT JAM

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.
• For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.
• To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.
• Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.

BUTTERNUT SQUASH FLAT BREAD WITH CHEDDAR AND PINE NUTS

Steps:

• Heat oven to 400°F Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
• In a large bowl, toss the squash, onion, pine nuts, thyme, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter over the dough and sprinkle with the cheese.
• Bake until golden brown and crisp, 25-30 minutes.