MISO SQUASH PITAS WITH PECAN SESAME CRUMBLE
This sweet n’ savory Roasted Butternut Squash Flatbread comes together perfectly with miso squash puree, fresh honeycrisp apples and herbs topped with a pecan sesame crumble which makes for the perfect vegetarian holiday dish.
Servings: 4
Ingredients
- 1 large butternut squash cut in half
- 1 tablespoon Miso paste
- Fresh thyme
- Salt & pepper
- 1 tablespoon ground chilli
- 1/2 tablespoon cayenne pepper
- 3 tbsp olive oil
- Small pitas or small pizza dough store bought
- 1 honeycrisp apple cut into thin slices
- ½ cup pecans crushed
- 2 tbsp butter room temperature
- 1 tbsp everything bagel seasoning
- 1 tbsp brown sugar
- Garnish:
- Green onion sliced
- Red pepper flakes
- Honey drizzle
Instructions
- 1. Preheat oven to 425 degrees F. Place the squash halves skin side down on a rimmed baking sheet.
- 2. Drizzle with 1-2 tablespoons of olive oil, sprinkle with salt and pepper, cayenne pepper and ground chilli. Bake for 45 minutes to an hour until brown and fork tender.
- 3. When the roasted squash is cool enough (wait about 5 minutes) to handle, discard the seeds and scoop out as much roasted squash into a blender, add the miso paste and blend until you reach a nice smooth consistency
- 4. To make the pecan crumble, to a small bowl, add the chopped pecans, brown sugar, butter and everything bagel seasoning, Using your hands mix everything together and set aside.
- 5. Preheat oven to 400 degrees F.
- 6. Organize all your toppings within reach for assembly
- 7. Place pitas or store bought pizza doughs onto a lined baking sheet. Rub each pita with a small amount of olive oil. Next spread the miso puree.
- 8. Top with sliced apples and fresh thyme. Gently press the pecan crumble over apples, making sure to divide the crumble to cover each pita.
- 10. Bake for 8-10 minutes. Finish with fresh cracked black pepper, red pepper flakes, green onions and drizzle of honey.
- 11. Slice and serve.