‘Tis the season! We have our Christmas tree up and decorated, the Christmas must is playing non-stop (much to my husband’s dismay) and the holiday apps and wine are being enjoyed! While it seems like most holidays center around food, Christmas is one of my favorites. It might still be about 70 degrees outside here in Arizona but you better bet we still celebrate the holidays in style!
I’m all about the appetizers and the thing I love most about flatbreads is that they are basically like fancy pizzas that you can eat before you eat your actual meal. I’ve been wanting to experiment with delicata squash for a while now and I thought this would be the perfect recipe to try it out with. Besides the fact that delicata squash has the best name ever, it also has a really thin skin which allows you to roast it up and enjoy it without having to worry about peeling the skin off.
I wanted to make a fun holiday flatbread so I combined the delicata squash with kale, dried cranberries, toasted walnuts, fresh thyme and balsamic glaze. And at the base of the flatbread is a delicious nutty Parmesan cheese. Not only does the parmesan cheese give this flatbread a really great taste, but it also goes so well with this Gloria Ferrer Pinot Noir! And we’ve gotta have the wine and app pairings for the holidays!
While I’m not super picky when it comes to wine and really enjoy many different kinds, my husband and I both agreed that Gloria Ferrer wine was one of our favorites. They’ve earned over 400 gold medals and lots of really great scores over the past few years. If you aren’t familiar with them, Gloria Ferrer Caves & Vineyards is located in the Southernmost part of Sonoma Country and was founded by the Ferrer family of Spain. They opened in 1986 (the year I was born!) and have been making exceptional wines ever since! Their red, white and sparkling wines are all perfect for your holiday entertaining needs this year!Print
- 1 medium sized delicata squash
- 1 1/2 cups chopped kale, I used curly kale
- 1 ball of prepared pizza dough, gluten free or regular (see link below of gf recipe)
- 1–2 cups grated Parmesan cheese
- 1/4 cup dried cranberries
- 1/4 cup toasted, chopped walnuts
- 1–2 teaspoons fresh thyme leaves
- Balsamic glaze for topping, about 2-3 teaspoons
- Olive oil
- Pre-heat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Cut the delicata squash in half, lengthwise, and scoop out the seeds. Cut each half into thin strips and place on the baking sheet. Drizzle with about 1 teaspoon olive oil and season with a pinch of salt and pepper. Roast squash until fork tender, about 25 minutes, flipping once.
- While squash is roasting, cook the kale. Heat a large pan over medium heat and add 1/2 teaspoon olive oil, kale and a pinch of salt. Cook kale for about 1-2 minutes, until just starting to wilt.
- Assemble the flatbread: line a large baking sheet with parchment paper and roll out the pizza dough into whatever shape you like (I do an oval shape for flatbread). *Pre-cook dough if recipe requires it*. Evenly spread your desired amount of cheese onto the bottom of the flatbread. Then top with roasted squash and kale. Drizzle the top with a small amount of olive oil and cook flatbread in the 400 degree oven until cheese is melted and dough is cooked through (if you didn’t cook it ahead of time), 15-20 minutes.
- Remove from the oven and top with dried cranberries, walnuts, thyme and drizzle with balsamic glaze. Cut flatbread into slices and serve immediately.
You may want to use more or less than suggested ingredient measurements depending if your flatbread is larger or smaller than mine.
Here is the link to the gluten free pizza crust I used for this flatbread 🙂
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.