Alright, chitlins. Fall is here. I don’t care if the Equinox isn’t for another two days, we’re doin’ squash. I bought a BIG ONE, and and chances are that you’ll see a few more squash recipes with my leftovers. Here’s what you need for the flatbread.
1/4 butternut squash (maybe a lil more or less)
pita bread (a big one or minis work, depending on your eating party. I was cooking for myself and it just so happened that i had a giant, stale pita that I needed to get rid of)
1/4 red onion
3-4 cloves of garlic
arugula, or in England, they call it “Wild Rocket!”
1/2 c. cream cheese or goat cheese
Spicy Squash Seeds
1/2 t. cayenne pepper
1 t. cinnamon
1 t. fresh basil
1 t. cumin
salt & pepper
Preheat the oven to 180°C/350°F.
Anywho, if you don’t remember how to choose and cut a butternut squash, refer to our former post. Keep the seeds and toast them ahead of time, or whenever you find the time. It shouldn’t take long and you can use our recipe for it! After you’ve chopped up our orange friend, toss it a baking sheet with olive oil, minced garlic, cayenne pepper, cinnamon, cumin, salt and pepper until coated evenly.
Cover the squash with tin foil and bake for 30-40 minutes.
In the mean time, put your pita on a baking sheet and brush with olive oil and cream cheese. Toss on your Wild Rocket (and any other green you want) along with your onions.
Once the squash pieces are cooked, garnish with coconut shavings, basil, and spicy seeds. The basil may not be to your taste, but for me it was more like pita. Also, I bought my own coconut. Mostly because it was cheaper than buying the shavings. If you do this, don’t be intimidated. Here’s how you conquer a coconut.
You may toast this flatbread for as long or as little as you like. I burnt mine a little so that it was just pita-chip consistency. Perfect.