Maple-Roasted Butternut Squash, Chard, And Sausage Flatbread

• 1 lb. pizza dough, thawed if frozen
• 1 lb. butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
• 3 Tbs. pure maple syrup
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Semolina or cornmeal, for dusting the pan
• 1/2 small red onion, thinly sliced (3/4 cup)
• 1 Tbs. fresh thyme, coarsely chopped
• 6 oz. fresh pork sausage (hot or sweet), removed from casings if necessary, and crumbled
• 6 oz. fresh whole-milk ricotta (3/4 cup)
• 3/4 oz. finely grated Pecorino Romano (3/4 cup using a rasp grater)
• 1 tsp. apple cider vinegar
• 2 cups very thinly sliced Rainbow chard leaves

1. Position a rack in the center of the oven and heat the oven to 450u0b0F. Let the pizza dough stand at room temperature while you roast the squash.
2. In a large bowl, toss the squash with 2 Tbs. of the maple syrup, 1-1/2 tsp. of the oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.
3. Dust another large heavy-duty rimmed baking sheet with semolina or cornmeal. On a lightly floured work surface, roll the dough into a 1/4-inch-thick oval; transfer to the prepared baking sheet.
4. Lower the oven temperature to 425u0b0F. In the large bowl, gently toss the squash, onion, thyme, 1-1/2 tsp. of the remaining oil, 1/2 tsp. salt, and 1/4 tsp. pepper
5. Scatter the squash mixture evenly over the dough, then scatter the sausage and teaspoonfuls of ricotta all over. Sprinkle with the pecorino and bake until the crust is golden-brown and crisp, about 30 minutes.
6. In a large bowl, whisk the remaining 1 Tbs. syrup and 1 Tbs. oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chard to the bowl, and toss to coat. Scatter the chard over the flatbread. Cut into pieces and serve.
7. nutrition information (per serving):
8. Calories (kcal): 590; Fat (g): 22; Fat Calories (kcal): 200; Saturated Fat (g): 8; Protein (g): 22; Monounsaturated Fat (g): 9; Carbohydrates (g): 77; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1360; Cholesterol (mg): 40; Fiber (g): 4;

pizza dough, butternut squash, maple syrup, extravirgin olive oil, kosher salt, cornmeal, red onion, fresh thyme, fresh pork sausage, wholemilk ricotta, romano, apple cider vinegar, very

Taken from www.epicurious.com/recipes/member/views/maple-roasted-butternut-squash-chard-and-sausage-flatbread-52353121 (may not work)