Recipe - Butternut Squash Flat Bread With Cheddar and Pine Nuts

A diet that's high in beta-carotene may help delay visual loss caused by some forms of age-related macular degeneration, the most common cause of severe vision loss in Canada. Squash is one eye food loaded with beta-carotene! We like squash soup for the colder months; how do you like to eat squash?

Here is a recipe for delicious Butternut Squash Flat Bread with Cheddar and Pine Nuts!

Serves 4

Ingredients

1 

pound 

store-bought pizza dough, thawed if frozen

cornmeal for the pan

1 

pound 

butternut squash—peeled, seeded, and sliced 1/4 inch thick

1/2 

red onion, thinly sliced

1/4 

cup 

pine nuts

1 

tablespoon 

fresh thyme leaves

2 

tablespoons 

olive oil

kosher salt and black pepper

1 1/2 

cups 

grated extra-sharp Cheddar (6 ounces)

1 

bunch 

arugula, thick stems discarded (about 4 cups)

Directions

1. Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
2. In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes.
4. Toss the arugula with the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.