Butternut Squash and Kale Flatbread
Yields: 4 servings
  • ¾ pound butternut squash, peeled and thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (16-ounce) bag deli pizza dough, room temperature
  • ¼ cup thinly sliced red onion
  • 1 cup chopped fresh kale
  • ¼ cup crumbled feta cheese
  • ¼ cup pecan halves, toasted
  • 1 tablespoon chopped fresh sage
  • Garnish: flaked sea salt, olive oil
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. In a large bowl, toss together squash, 1 tablespoon oil, salt, and pepper. Arrange squash in a single layer on prepared pan.
  3. Bake until tender, 14 to 16 minutes. Remove squash from pan.
  4. Line pan with parchment paper. Shape pizza dough into a large oval on pan. Brush with 1 tablespoon oil. Top with onion, cooked squash, and kale. Drizzle with remaining 1 tablespoon oil.
  5. Bake for 15 minutes. Remove from oven, and sprinkle with feta, pecans, and sage. Sprinkle with flaked salt, and drizzle with oil, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/butternut-squash-kale-flatbread/