“Remember when Ross tried to say, ‘Butternut squash?’ And it came out, ‘Squatternut buash?'”
I’ve got a Friends reference for every occasion. And for that matter I’m also bursting with flatbread ideas! Which will most likely use cheese. But so you know I do my best to find grass fed, organic, and humanely raised dairy. Stay tuned because there are more to come.
I really enjoy making my own dough for flatbread/pizza crusts. But I don’t have access to a pizza stone at the moment. I was absolutely dreading having to pick out a packaged crust at the grocery store, so I was elated to see that Stonefire (I’ve only ever seen their naan bread) make an artisan thin pizza crust! With only wholesome, basic ingredients, no preservatives and stone oven baked, these crusts were exactly what I was looking for.
On another note, I think that it’s pretty obvious how much I like fresh herbs. And if you haven’t tried frying sage leaves, you seriously have too. A quick bath in olive oil allows their flavor to deepen, they get crispy, and I could eat them like chips.
I love everything about this flatbread. Roasted butternut squash, black beans and sage are a delectable combination that is not overloaded with the richness of goat cheese, the perfect balance between light and filling.
Butternut Squash and Crispy Sage Flatbread
- a store bought or homemade crust (I used Stonefire thin crust)
- 1 1/2 cups of diced butternut squash
- 1/2 cup black beans (rinsed and drained)
- 4.5 oz goat cheese
- 2 bunches of sage leaves
- 1/3 cup olive oil
In a 400° oven, roast the butternut squash with 1 tablespoon of the olive oil for about 20 minutes or until tender. (I let the goat cheese warm slightly to room temperature while the squash is cooking so that it was easier to handle.)
Top the flatbread with the warm butternut squash, black beans, and dollops of goat cheese. Bake for 6-7 minutes until the crust is slightly browned and the goat cheese is melted.
Meanwhile, add the olive oil to a small pan over medium heat. Let the oil heat for 4-5 minutes. Add sage leaves in small batches in order to avoid overloading the oil, and fry for 1-2 minutes or until they stop bubbling. Remove from oil and let drain on a paper towel.
Top flatbread with the crispy sage leaves before serving.