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Roasted Butternut
Squash Walnut &
Cheddar Flatbread

  • Serves: 6-8

  • 1 C Adams Reserve Cheddar, grated
  • 1 small Butternut Squash
  • 1 T melted butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh Ground Black Pepper
  • 1 T honey
  • 2 T Sage,thinly cut
  • 8 oz Pizza Dough,frozen
  • 1/4 C Walnuts, chopped

Cut the squash in half long ways and scoop out the seeds. Brush with melted butter and season with salt, pepper, honey and 1 tablespoon of the sage. Place in a roasting pan and bake at 375 for 45 minutes or until the squash can be pierced with a fork easily. Let cool, peel and cut into long 1/4' thin slices.

On a lightly floured surface, roll the dough into a rough circle 1/4 thick. Slide onto the back of a floured cookie sheet. Place slices of the roasted squash on the dough in a fanned out pattern. Top with cheese, walnuts, pepper and the remaining sage.

Bake at 450 for 10 to 14 minutes or until the center of the flatbread is bubbling and beginning to brown. Let rest for 1 or 2 minutes, cut and serve.