2019-11-01 Canadian Living

74 | CANADIAN LIVING NOVEMBER 2019

BUTTERNUT SQUASH

& SMOKED GOUDA

FLATBREAD

MAKES 4 SERVINGS

HANDS-ON TIME 20 MINUTES

TOTAL TIME 35 MINUTES

3 tbsp olive oil, divided

1 leek (white and light green parts only)

halved lengthwise and thinly sliced

4 cups baby spinach

salt and pepper

2 cups butternut squash ribbons

or spirals 

½ tsp herbes de Provence

2 tsp cornmeal

375 g pizza dough

1 cup shredded smoked Gouda cheese

Heat 1 tbsp oil in large skillet set over medium

heat; cook leek, stirring occasionally, until soft-

ened, for 3 to 4 minutes. Add spinach; cook, stir-

ring, 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

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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.

PER SERVING about 485 cal, 15 g pro, 23 g total fat (8 g sat. fat),

54 g carb (4 g dietary fibre, 4 g sugar), 25 mg chol, 750 mg sodium.

COOK & EAT essentials

Change it up

Substitute your favourite cheese

for the smoked Gouda in this recipe.

Try smoked or regular mozzarella,

provolone or scamorza.

Butternut

BEST

This go-to squash’s sweet and savoury

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