This straightforward butternut squash flatbread combines the candy taste of butternut squash with the nutty taste of parmesan and is topped with slices of prosciutto. It is the right straightforward fall appetizer. Click on right here to observe the video.
If you happen to love straightforward appetizers, you are going to love this Butternut Squash Flatbread. It takes minutes to whip up and the puff pastry serves as the right automobile to serve the hearty butternut squash.
For simple butternut squash peeling, reduce the squash in half and place flesh facet up on a chopping board. Utilizing a vegetable peeler, peel off the pores and skin till naked flesh stays. You may make this appetizer even simpler through the use of a mandoline to thinly slice your flatbread.
I’ve seen a pattern on-line the place persons are chopping their meals into asymmetrical slices as an alternative of the same old 3×3 squares. To make an asymmetrical reduce, begin with a diagonal line down the center of the flatbread and make smaller cuts transferring outward till you are left with appetizer-sized items. You’ll be able to find yourself with 10-11 servings as an alternative of the same old 9. Watch me reduce it within the video right here.
You will want these things readily available to make this recipe at residence
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A straightforward flatbread to serve at your subsequent fall feast.
Course:
Appetizer
Recipe:
US
Key phrases:
Butternut Squash Flatbread
serving: 6
- 1 pre-made puff pastry
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½ of butternut squash
Uncooked, seeded, skinned and thinly sliced -
4-6 ounces Parmesan
Will depend on how tacky you prefer it -
4 sage leaves
torn -
1 medium shallot
thinly sliced - Half a teaspoon of coriander leaves
- ½-1 TBSP olive oil
- 3 slices Prosciutto thinly sliced
- Take a look at for salt and pepper
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Thaw your puff pastry in response to the package deal instructions. Preheat oven to 400°F.
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Whereas the puff pastry is thawing, reduce your butternut squash in half and take away the seeds with a spoon and the pores and skin with a vegetable peeler. As soon as the squash is seeded and skinned, run it by way of a mandoline (or thinly slice with a knife). You will want about ½ butternut squash per puff pastry sq..
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Unwrap your puff pastry and rating the highest with a fork, reserving an inch of crust across the edges. Evenly brush all the floor with buttermilk (common milk or an egg can be effective) and place within the oven and pre-bake for 8-10 minutes till the middle is barely puffy and the sides are beginning to darken.
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Take away the partially baked puff pastry from the oven and press out any dough bubbles which will type within the middle.
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Layer in your sliced shallots after which layer on the sliced butternut squash so that every layer barely overlaps the subsequent. Sprinkle the butternut squash along with your cilantro and drizzle frivolously along with your olive oil.
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After that, on high of the parmesan cheese, level in your skinny slices of prosciutto, season with salt and pepper.
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Place within the oven and proceed to bake at 400°F for an extra 6-8 minutes till the sides are effectively browned and the Parmesan cheese is melted.
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Take away from the oven, and high along with your torn sage leaves and let sit for five minutes earlier than slicing.
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Reduce and serve sizzling. Pairs superbly with Chenin Blanc or Sauvignon Blanc.
