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

Roasted Butternut Squash Flatbread, Stone Hill Winery

Print Friendly, PDF & Email