Butternut Squash Flatbread with Sausage and Caramelized Onions
My roommate and I typically throw two big annual shindigs: Cinco de Mayo and Logena Christmas.
I love them both dearly—and it feels wrong to pick a favorite—but if we’re being honest, I’ve always sliiightly preferred the holiday celebration. Not only does it let me tap into my inner Buddy the Elf, but it also happens to require much less “preparation” than May’s fiesta. After all, my apartment is essentially Gimbels from Thanksgiving weekend through New Years, I don’t have to curate a playlist (Mariah Carey Christmas exists for a reason, people), and champagne punch saves my wrists from the carpal tunnel-inducing exercise of squeezing one thousand limes for margaritas. HALLELUJAH.
Logena Xmas also provides an excellent stage to unveil a new cozy finger food recipe to my friends, which is obviously thrilling for a weird blog lady. Past debuts have included Beef Tenderloin Crostini (which now makes regular appearances at gatherings large and small), Brie and Candied Bacon Grilled Cheese Bites, and Butternut Squash and Goat Cheese Quesadillas, all of which garnered many a Christmas compliment.
I love compliments.
Logena Christmas is taking a forced hiatus this year due to the Dude Diet Dinnertime photo shoot, so unfortunately for my real life friends, 2018’s holiday finger food option shall be an online exclusive.
Are you ready?
Please allow me to present the outrageously delicious and crowd-pleasing Butternut Squash Flatbread with Sausage and Caramelized Onions!
Topped with a warmly spiced roasted butternut squash mash, plenty of browned chicken sausage, maple-tinged caramelized onions, melted Fontina, and fresh sage, this flatbread is a sweet, savory, winter-y wonderland of flavor and texture. And since the flatbread can be fully assembled up to a day in advance, it’s an entertainer’s dream appetizer. Just pop it in the oven for 10 minutes just before your guests arrive, slice it into bite-size squares or “fingers,” and you’re good to go. You can continue baking the flatbreads throughout the party to keep something hot in the finger food rotation, but they also taste great at room temp, so it’s absolutely fine to leave them sitting out during a soirée.
As always, you do you when it comes to this flatbread. I love Fontina for its nuttiness and melting capacity, but feel free to play with your favorite cheeses—Gruyère is great if you want something with a little extra oomph, goat cheese is fun if you dig tang, and fresh mozzarella is a nice mellow choice. If you don’t do sausage, bacon or pancetta would be equally delightful, or ditch the meat altogether and keep things vegetarian. Thyme is great for those not fussy on sage, as is basil if you prefer a hit of herbal freshness.
Yes, this flatbread was created with holiday partying in mind, but don’t hesitate to serve it as a meal. Despite its decadence, it’s actually quite the Dude Diet-friendly dinner option with a big old side salad. My roommate crushed it a few weeks ago and gave it two very enthusiastic thumbs up.
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