5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
2.00 avg. rating (60% score) - 1 vote

Butternut Squash & Caramelized Onion Flatbread

Serves 4-6
Ingredients
1
Medium Butternut Squash, cut into 1-inch chunks
3
Tablespoon Olive Oil, divided
Salt and Pepper, to taste
2
Medium Onions, halved and thinly sliced
1/2
Pack Martin’s Dinner Potato Rolls (6 rolls)
1/2
Cup Fontina Cheese, shredded
2
Tablespoons Sage Leaves, cut into ribbons
2
2 Tablespoons Toasted Walnuts, chopped (optional)
Directions
  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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