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Butternut Squash Flatbread Pizza with Fontina Cheese https://www.metro.ca/userfiles/image/recipes/pizza-courge-butternut-fontina-pain-plat-10326.jpg PT10M PT45M PT55M
Preheat the oven to 400°F (200°C).In a medium bowl, toss the squash together with salt, pepper, nutmeg and oil.Spread on a baking dish and bake for 20 minutes until the vegetables are tender.Remove from the oven.Increase the oven temperature to 500° (260°C).Scatter the squash and cover with grated cheese and fresh sage leaves.Place in the oven for 10 minutes until the cheese is bubbling.Remove from the oven.Allow to cool for a few minutes before cutting into slices.
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1/2 butternut squash, cut into inch cubes 1/2 tsp. (3 mL) nutmeg 1/4 tsp. (1 mL) salt 1/4 tsp. (1 ml) pepper 1 Tbsp. (15 mL) olive oil 1 flatbread 1 1/2 cup (375 mL) Fontina cheese, grated 1/4 cup (60 mL) fresh sage
Butternut Squash Flatbread Pizza with Fontina Cheese

Butternut Squash Flatbread Pizza with Fontina Cheese

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4
portions
0:10
Preparation
0:45
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2
    butternut squash, cut into inch cubes
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  • 1/2 tsp.
    (3 mL)
    nutmeg
  • 1/4 tsp.
    (1 mL)
    salt
  • 1/4 tsp.
    (1 ml)
    pepper
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  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1
    flatbread
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    ITALIAN OR FRENCH BREAD

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    SUN-MAID RAISIN BREAD OR CINNABON CINNAMON BREAD

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    450 g


  • 1 1/2 cup
    (375 mL)
    Fontina cheese, grated
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  • 1/4 cup
    (60 mL)
    fresh sage
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Imprimer ma sélection

Preparation

Preheat the oven to 400°F (200°C).

In a medium bowl, toss the squash together with salt, pepper, nutmeg and oil.

Spread on a baking dish and bake for 20 minutes until the vegetables are tender.

Remove from the oven.

Increase the oven temperature to 500° (260°C).

Scatter the squash and cover with grated cheese and fresh sage leaves.

Place in the oven for 10 minutes until the cheese is bubbling.

Remove from the oven.

Allow to cool for a few minutes before cutting into slices.

Source : Sweet Potato Chronicles

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