Spicy Vegan Butternut Squash Flatbread


This is an exceptionally flavourful vegan butternut squash flatbread (If I do say so myself haha). The dough is brushed with chili crunch earlier than being topped with za’atar-roasted cubes of squash and garlic slices, shallots, a creamy and tangy miso garlic sauce, and an excellent contemporary arugula fennel salad.

An up close, overhead shot of a round, vegan butternut squash flatbread topped with an arugula fennel salad and drizzles of a creamy white sauce.
An overhead shot of ingredients used for a vegan butternut squash flatbread dinner.
An up close, overhead shot of a pile of cut butternut squash with a lot of za'atar on top.
An overhead shot of a creamy white sauce in a small blender container.

This spicy vegan butternut squash flatbread has so a lot of my favorite flavours! Slightly candy roasted butternut squash is given full protection by earthy and barely bitter za’atar. Slices of garlic get crispy alongside. All of that’s piled onto pillowy dough brushed with chili crunch (my new fave!) and cooked on a mega scorching stone. The completed flatbread is drizzled with a creamy, tangy, and garlicky miso sauce and a contemporary arugula fennel salad. Such an ideal welcome to Fall cooking!

One of my greatest bits of recommendation for making pizza/flatbreads at house is to spend money on a pizza stone and peel. Nothing beats that prime warmth from all sides of the oven along with the stone crisping up your crust. It’s a recreation changer! I construct my pizza on a circle of parchment paper with a bit tab on the aspect. I discover this a lot simpler to switch to the new stone.

If you actually like spice (like me!), you possibly can go for two tablespoons of chili crunch as an alternative of blending it 50/50 with olive oil.I principally purchase pizza dough from a neighborhood grocery retailer, however I do have a spelt pizza dough recipe right here.The miso garlic sauce is tremendous savoury and tangy, and would work nice on grain bowls, salads, as a bit drizzle on roasted candy potatoes and so on.If you do weekly meal prep, you possibly can pre-roast the squash and garlic, retailer it within the fridge and simply have it prepared for pizza time! Doing this might reduce the prep time down significantly.

I’ve so many nice vegan dinner recipes for the upcoming season! This is the time of yr the place my cooking fashion tends to shine. I similar to cozy meals! I like to recommend trying out my Creamy Vegan Orzo Risotto with Butternut Squash and this Vegan Soup Recipes roundup for a bit extra inspiration.

An overhead shot of roasted butternut squash that is absolutely covered in za'atar.
An overhead image shows a flatbread being assembled. Chili oil has been brushed on the surface and roasted cubes of squash are being placed on top by a hand.
A slight 3/4 angle shot shows a ceramic bowl with a baby arugula and shaved fennel salad. A bottle of olive oil is blurry and in front of the salad bowl.
An overhead shot shows a baked butternut squash flatbread before being topped with an arugula fennel salad and a creamy miso garlic sauce.
An overhead image shows a butternut squash flatbread being drizzled with a creamy white sauce.
An overhead shot of a round, vegan butternut squash flatbread topped with an arugula fennel salad and drizzles of a creamy white sauce.

Spicy Vegan Butternut Squash Flatbread with Za’atar & Miso Garlic Sauce

This is an exceptionally flavourful vegan butternut squash flatbread. The dough is brushed with chili crunch earlier than being topped with za’atar-roasted cubes of squash, shallots, a creamy and tangy miso garlic sauce, and an excellent contemporary arugula fennel salad.

An overhead shot of a round, vegan butternut squash flatbread topped with an arugula fennel salad and drizzles of a creamy white sauce.

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hr 5 minutes

Servings 2 -4

Ingredients

Za’atar Butternut Squash

3-4 cups small-diced butternut squash about 1 small butternut or honey nut squash1 ½ tablespoons olive oil1 ½ tablespoons za’atar plus further2 cloves garlic peeled and slicedsea salt and floor black pepper to style

Miso Garlic Sauce (makes further)

2 tablespoons white wine vinegar5 tablespoons avocado or different neutral-flavoured oil2 tablespoons water1 tablespoon mild miso3 cloves garlic peeled1 teaspoon Dijon mustard1 teaspoon maple syrup

Flatbread Assembly

1 lb 454 grams pizza dough1 tablespoon chili crunch or different chili-infused oil possibility1 tablespoon olive oil1 small shallot peeled and sliced1 small fennel bulb shaved skinny2 handfuls child arugula1 ½ tablespoons olive oil1 tablespoon contemporary lemon juice

Notes

If you actually like spice (like me!), you possibly can go for two tablespoons of chili crunch as an alternative of blending it 50/50 with olive oil.
I principally purchase pizza dough from a neighborhood grocery retailer, however I do have a spelt pizza dough recipe right here.
The miso garlic sauce is tremendous savoury and tangy, and would work nice on grain bowls, salads, as a bit drizzle on roasted candy potatoes and so on.
If you do weekly meal prep, you possibly can pre-roast the squash and garlic, retailer it within the fridge and simply have it prepared for pizza time! Doing this might reduce the prep time down significantly.

Instructions

Lay a pizza stone on the underside rack of a chilly oven, making certain that there’s sufficient clearance above to switch the pizza, but in addition an accessible rack on the very prime to roast the squash. Preheat the oven to 400°F.

Transfer the butternut squash to a baking sheet and toss with 1 ½ tablespoons of olive oil, the za’atar, garlic slices, salt, and pepper. Toss to coat and switch to the oven. Roast till the squash cubes are tender and browning on the sides, about 25-Half-hour. Let it cool barely.

While squash is roasting, make the miso garlic sauce. In an upright blender, mix the vinegar, olive oil, garlic, miso, Dijon mustard, maple syrup, water, and pepper. Blend on excessive till easy and creamy. Set apart.

Once squash is completed, elevate the warmth of the oven to 500°F.

Dust your working floor and a pizza peel with flour OR line the peel with a chunk of parchment paper. Start stretching out the dough till you could have a 12-inch circle of even thickness. Carefully switch the dough circle to the floured/papered peel. If you utilize the paper technique, trim the paper so that you’ve got a ½ inch border across the circle of dough.

Jiggle the pizza peel to make sure that the flatbread will come unfastened. If it’s sticking, rigorously elevate up the sides and toss in a bit extra flour till it appears to loosen from the peel.

In a bit bowl, combine collectively the chili crunch and olive oil, then unfold it over the floor of the stretched out dough. Then, prime the flatbread with the roasted butternut squash and garlic combination, in addition to the thinly sliced shallots. I prefer to press the toppings into the floor of the dough a bit, type of like how I’d if I used to be making focaccia. Season the highest with extra za’atar in case you like.

Open the oven and with equal measures of care and effectivity, slide the flatbread off of the peel and onto the new stone with a number of flicks of your wrist (or simply pull a tab of the parchment paper in case you went with that possibility). Close the oven instantly.

While flatbread is baking, toss the fennel and arugula along with the lemon juice, 1½ tablespoons olive oil, and a few salt and pepper.

Let the flatbread prepare dinner for 7 minutes. Open the oven and, utilizing the peel, rotate the pizza. Cook for an extra 3-5 minutes, or till the highest crust is browning in spots and the shallots have shrunk up a bit.

Remove the flatbread from the oven and reduce into slices. Drizzle with among the miso garlic sauce, prime with the fennel arugula salad, and serve!

An 3/4 angle shot of a round, vegan butternut squash flatbread topped with an arugula fennel salad and drizzles of a creamy white sauce.



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