We found out the week before Thanksgiving, and shortly after my last blog post I started to suffer from morning (read: all day) sickness. Needless to say, that and the hustle and bustle of the holidays allowed for some unplanned, but much needed, time off from blogging.
At 14 weeks I'm starting to feel much better. My energy levels are increasing (as well as my mid-section) and I'm back in the kitchen! I only had a couple weeks where I had weird aversions to food, mainly I couldn't eat anything hot. Everything I made had to go straight into the fridge to cool off before I could stomach it. Weird. It was hard to even be in the kitchen as I had zero energy and the thought of most food just didn't sit well. Thankfully that ended around week eleven and I've been slowly working my way back to normal.
Currently I'm craving Mexican food, but I recognize this is not a blog about Mexican food, so I'll try and mix it up a little. With the Superbowl coming up this weekend (Go Broncos!) I thought a yummy flatbread would be perfect for your gameday celebration. It's not traditional football food - but I promise you, it will not disappoint.
My local co-op has these fabulous pre-made sprouted grain pizza crusts available, and I've been buying them frozen so I can keep them on hand. The spouted grain adds such a lovely crunch to the pizza, but you can certainly sub with your favorite pizza dough recipe! The carmelized onions add a sweet favor that just can't be beat. Even if you don't like onions, I urge you to try them this way.
Butternut Squash & Carmelized Onion Flatbread
1 small butternut squash, peeled and cubed
1 large yellow onion, sliced real thin
2 cloves garlic, minced
4 T Extra Virgin Olive Oil, divided
salt & pepper
crumbled goat cheese
Your favorite pizza dough, prepared according to the recipe
Start by heating your oven to 400 degrees. Place your cubed butternut squash on a cookie sheet and toss with 2 T of the EVOO. Sprinkle with salt and pepper and roast for about 35 minutes or until tender. Meanwhile, in a saucepan, heat the remaining 2 T of EVOO and add your sliced onions. Sprinkle with salt and turn the heat down to med-low. Stir the onions every couple of minutes, but cook them until they begin to soften and get brown and carmelized. This should take about 10-15 minutes. Be patient - this part takes time(; Add the garlic when you have just a few more minutes left of cooking.
When the squash is done, remove it from the oven and, using a potato masher or similar kitchen gadget, mash the squash into - well, basically mush. This is going to act as your "sauce" for your flatbread.
Until next time....(and I promise it won't be nearly as long as the last time!)