Butternut Squash & Smoked Gouda Flatbread Butternut Squash & Smoked Gouda Flatbread

Photography: Tango | Food Stylist: Michelle Diamond | Prop Stylist: Caroline Simon

  • Total time 35 minutes
  • Portion size 4 servings



Heat 1 tbsp oil in large skillet set over medium heat; cook leek, stirring occasionally, until softened, for 3 to 4 minutes. Add spinach; cook, stirring, until softened, about 2 minutes. Season with salt and pepper. Remove from heat; let cool. In bowl, toss squash with 1 tbsp oil and herbes de Provence. Season with salt and pepper; set aside.

Preheat oven to 475°F. Grease 17- x 11-inch baking sheet; sprinkle with cornmeal. On lightly floured work surface, roll out dough to fit and transfer to baking sheet. Prick dough all over with fork; brush with remaining oil. Spread leek mixture evenly over dough.

Scatter squash ribbons evenly over top; sprinkle with cheese. Bake on rack set in lower third of oven until crust is browned, 12 to 14 minutes.

Let cool slightly; cut into pieces.

Change it Up: Substitute your favourite cheese for the smoked Gouda in this recipe. Try smoked or regular mozzarella, provolone or scamorza.

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 750 mg
  • Sugars 4 g
  • Protein 15 g
  • Calories 485
  • Total fat 23 g
  • Cholesterol 25 mg
  • Saturated fat 8 g
  • Total carbohydrate 54 g
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Butternut Squash & Smoked Gouda Flatbread