Served at the 2015 Holiday Fare Wine Trail
2 packets Active Dry Yeast
4 cups Warm water
2 Tbsp Olive oil
2 Tbsp Salt
1 Tsp Sugar
7 cups flour
1 whole Butternut Squash, peeled, roasted and pureed
1/2 cup Sage
1 cup Pecorino cheese
In a mixer, add yeast and warm water and let sit 5 minutes. With a hook attachment, slowly add oil, salt, sugar and flour and knead in the mixer for 7 minutes. Put dough in oiled bowl and cover. Let rise for 1 hour. Grill or parbake desired portions.
Top par cooked flatbread with squash, sage and pecorino cheese and bake at 425 degrees for 5 minutes. Cut and serve with brown butter vinaigrette.
Brown Butter Vinagrette
1 cup unsalted butter
1 Tbsp Lemonjuice
1 Shallot, chopped
5 Egg yolks
2 cups Canola oil
2 Tbsp Rice wine vinegar
1/4 Honey
For vinaigrette, add butter to skillet and cook until brown and nutty. Add shallots, lemon juice, to stop the browning. Add to a blender with egg yolks, honey, salt and pepper and vinegar. Puree and slowly add canola oil until emulsified.
Serve with Stone Hill Spumante
Roasted Butternut Squash Flatbread, Stone Hill Winery
