5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
2.50 avg. rating (59% score) - 2 votes

Butternut Squash & Caramelized Onion Flatbread

Serves 4-6
Medium Butternut Squash, cut into 1-inch chunks
Tablespoon Olive Oil, divided
Salt and Pepper, to taste
Medium Onions, halved and thinly sliced
Pack Martin’s Dinner Potato Rolls (6 rolls)
Cup Fontina Cheese, shredded
Tablespoons Sage Leaves, cut into ribbons
2 Tablespoons Toasted Walnuts, chopped (optional)
  1. Prepare Roasted Butternut Squash: Preheat oven to 400 degrees F. Arrange squash onto a rimmed baking sheet; drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 45-50 minutes or until tender.

  2. Prepare Caramelized Onions: Heat 1 tablespoon olive oil in a large skillet over low heat. Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally; about 30-45 minutes. Season with freshly ground pepper.

  3. Prepare Flatbread: Cut one sheet of 6 rolls in half horizontally. Gently flatten both halves with a rolling pin and transfer, cut-side-up, to a prepared baking sheet. Brush rolls with a bit of olive oil, then top with caramelized onions, cheese, and roasted squash. Bake for 5-6 minutes at 400 degrees F or until cheese is melted and flatbread is heated through.

  4. Meanwhile, heat remaining 1 tablespoon olive oil in small skillet over medium-high heat. Add sage leaves and sauté, stirring constantly, for about 3 minutes or until leaves are crispy, but still green. Sprinkle sage leaves and walnuts on flatbread before serving.

    Recipe adapted from: www.ohmyveggies.com

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