Wednesday, January 30, 2013

Spicy squash flatbreads

I learned this from a friend whose cooking persuaded me that being vegetarian (at least part time) is actually not a bad thing. Vegetarian foods can be made tasty with available, everyday ingredients. I had a hard time believing this by just looking at food blogs. Most of them use ingredients I've never heard of, ones that are not available anywhere to boot. So, this is one of many vegetarian recipes that I've been making using simple, accessible foodstuffs.

4 garlic flatbreads
0.5 butternut squash
2 yellow onions
1 tsp maple syrup
2-3 jalapeno peppers
0.5 cup Feta cheese
4 oz cheddar cheese
4 cloves garlic
1 tbsp olive oil

Mince the garlic and mix with olive oil.

Preheat oven to 400F, dice the squash into 1-inch pieces, toss with 1 tbsp of vegetable oil and 0.25 tsp salt and bake for 50 minutes, stirring occasionally.
Dice two yellow onions and caramelize slowly with a pinch of salt. Mix into roasted butternut squash with maple syrup. Break up a little, but not completely. Taste and adjust seasoning with salt, black pepper, lemon juice.

Wash the jalapenos and slice, leaving veins and seeds in for optimal spiciness.

Heat oven to 425F. Place flatbreads onto pan, brush with garlic olive oil. Spread squash-onion mix on top. Slice jalapenos on it.

Sprinkle with Feta cheese, then with shredded cheddar.

Bake until bread is crispy and cheese is lightly browned. Serve!

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