Roasted Butternut Squash Pizza: Sage flat bread with butternut squash puree, arugula, feta, cranberries, and a maple balsamic reduction

9 Feb

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We’ve been out here in Colorado for 6 weeks and are loving it!  This past weekend Marley and I ventured to Berthoud Pass.  Berthoud Pass is an old ski area that is now closed, but was designed to have 65 trails on 1,200 acres of terrain.  We weren’t back country skiing this time, just a “simple” snowshoe straight up and down (and whew, what a workout!); it will certainly work up your appetite!  Here are a few photos of Marley and I playing on Berthoud Pass!

Photo Feb 08, 11 28 18 AM Photo Feb 08, 10 59 37 AM Photo Feb 08, 11 30 08 AM Photo Feb 08, 11 47 16 AM Photo Feb 09, 8 47 51 AM Photo Feb 08, 10 48 40 AM Photo Feb 08, 10 51 47 AM Photo Feb 07, 11 37 53 AM Photo Feb 07, 11 30 54 AM Photo Feb 07, 11 28 36 AM Photo Feb 07, 11 25 08 AM Photo Feb 06, 5 41 20 PM Photo Feb 07, 11 23 20 AM

Ingredients:

  • Sage Flat Bread:
    • 1 Cup millet flour
    • 1 Cup quinoa flour
    • 1 Cup water
    • 2 teaspoons dried sage
    • 2 teaspoons baking powder
    • 1 teaspoon apple cider vinegar
    • pinch of salt
  • Roasted Butternut Squash Puree:
    • 1 medium-sized butternut squash, sliced in half, seeds removed
    • 3 Tablespoons vegan creamer (I love SoDelicious Coconut Creamer)
    • 1/2 teaspoon dried sage
    • 1 pinch ground nutmeg
    • 1 pinch ground cinnamon
    • Sea salt & pepper to taste
  • Balsamic Reduction
    • 1 cup balsamic vinegar
    • 1/4 Cup maple syrup
    • Optional: 1 clove garlic, minced
  • Feta Crumbles, prepared
  • 2 Cups arugula
  • 1/4 Cup dried cranberries
  • Optional topping: Smokin’ Coconut Bacon!

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit (I used a deep-dish pizza stone, if you have one heat that up in the oven, if not it’s okay! Just use a cake pan, or whatever baking pan you have!). Add all of your ingredients to a mixing bowl and whisk until smooth. Spray your baking pan with non-stick spray. Add your batter to your pan & pop it in the oven for about 30 minutes (it will start to golden). Voila, easy flat-bread crust!
  2. For the butternut squash puree, slice your butternut squash in half (length-wise), and remove the seeds. Lay on a baking tray and drizzle with 1 Tablespoon olive oil and pop it in the oven for 30-45 minutes to roast (the squash will become tender); remove from the oven to cool before you slice up your squash!  Scoop out the squash into your food processor and add in your creamer, sage, nutmeg, cinnamon, sea salt & pepper to taste, and process until smooth.  Taste a bite and adjust any seasonings as necessary.  Photo Oct 29, 11 44 07 AM
  3. For the balsamic reduction, in a saucepan add your balsamic reduction ingredients and bring to a boil.  Reduce heat to low and let simmer for about 10 minutes, until the liquid has reduced by 1/2 and has a syrup consistency.  IMG_3183
  4. To assemble your pizza, on your baked sage flat bread smooth out your butternut squash puree, sprinkle with your fresh arugula, dried cranberries, fetta, and drizzle your balsamic reduction over top (add on your optional smokin’ bacon, too!).
  5. Enjoy eating whole!
  6. Photo Oct 29, 1 03 46 PMs Photo Oct 29, 1 28 02 PM (1) Photo Oct 29, 1 28 04 PM (1)

    I had an extra butternut squash to roast, so I whipped up easy creamy butternut squash soup!

    I had an extra butternut squash to roast, so I whipped up easy creamy butternut squash soup!

One Response to “Roasted Butternut Squash Pizza: Sage flat bread with butternut squash puree, arugula, feta, cranberries, and a maple balsamic reduction”

  1. rachelmeeks March 25, 2015 at 5:01 pm #

    What striking puppy eyes! ❤

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