Butternut Squash, Asian Pear & Caramelized Onion Flatbread

I am a fall girl.

No, I don’t mean a falling girl, as in a girl that falls, because for those who know me, that is a fact. I trip a lot. I am not ashamed of who I am. I am graceful. Sort of.

I’d like to think it’s not because I’m clumsy, but because my head is in the clouds. Yes, we will stick with that as my story.

What I meant to say is that I love the fall.

Each year following the Autumnal Equinox, I am no different than a child in a candy store. The flavors. The fashion! The weather! The football! Baseball’s Post-Season!

Oh, the list goes on.

There is nothing like fall in Philadelphia. See, I even wrote a song about it, and as one of the lyrics go:

“….I’m gonna spend another Fall in Philadelphia.”

Lovely, isn’t it?

Okay, so Hall & Oats wrote that song. Technicalities, technicalities.

I practically helped them write it anyway.

Huh, what did you say? It was written in 1972? Oh geez, I wasn’t even born then. That’ll give away that I didn’t write it at all and I want people to think I’m cool. Best you keep that information to yourself….

Butternut Squash, Asian Pear & Caramelized Onion Flatbread
Yields: 2 to 4 servings

1/2 pound whole wheat dough or pizza dough
1/2 cup butternut squash, peeled, seeds removed and diced into very small pieces
1/2 cup Asian pear, peeled, cored and diced
1/2 cup onion, caramelized- get the how-to here
1/2 cup arugula, rinsed
1/2 cup Balsamic Brown Butter Sauce* recipe below
2 TBS to 1/4 cup Parmesan, shredded

1. Preheat your oven to 400 degrees.
2. Roll out your dough. Top with sauce.
3. Evenly place arugula over freshly sauced dough, top with remaining vegetables.
4. Top with cheese.
5. Bake for approximately 10 minutes, or until the crust is firm.

*Balsamic Brown Butter Sauce
1/4 cup of unsalted butter
2 TBS balsamic vinegar
1/2 cup whole milk
2 TBS all-purpose flour.

1. In a small sauce pan, melt the butter over medium heat. Keep heating until the butter begins to lightly brown and give off a nutty aroma. Add flour, make a roux.
2. Whisk in the milk, and add vinegar. Whisk until well combined.
3. Bring to a boil and reduce to a simmer until sauce thickens slightly, about 3 to 4 minutes.

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10 thoughts on “Butternut Squash, Asian Pear & Caramelized Onion Flatbread

  1. Emily, the picture itself already looks really stunning. I wish I can have the whole thing all by myself. haha… SO, hands off everyone!!!!
    Hope you’re having a fabulous week ahead.
    Blessings, Kristy

  2. Love your squash recipe! It sounds delicious. Wish I had your enthusiasm for fall. I’m summer all the way and with fall weather here now, it reminds me that lots of cold, snow, ice, bone-chilling winds and heavy coats, boots, scarves and gloves are just around the corner! LOL!

  3. That balsalmic brown butter sauce sounds sooo good! can’t wait to eat fall foods :) It’s my favorite time of year! Thanks for stopping by and sharing your 7 facts. I enjoyed reading them!

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