Delicata Squash Flatbread
Recipe by Veg Café & Bar
Ingredients
- 2 large Portobello mushrooms
- 1 tablespoon olive oil, plus more to taste
- 2 large flatbreads
- 1 cup vegan feta, crumbled
- 1 medium delicata squash
- ½ cup red onion, sliced
- 2 tablespoons pomegranate seeds
- 2 teaspoons fresh thyme
- Balsamic glaze
For the marinade:
- 1 cup balsamic vinegar
- ½ cup soy sauce
- 2 tablespoons garlic, minced
- 1 teaspoon rosemary, chopped
- 2 tablespoons brown sugar
- ½ teaspoon black pepper
For the squash seasoning:
- Olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon cinnamon
Instructions
- Combine all marinade ingredients in a shallow dish and place mushrooms in it with gills down. Let them sit for about 10 minutes, flipping them over and let sit another 10 minutes.
- Preheat oven to 400 degrees F.
- Slice delicata squash in half lengthwise and remove seeds. Place face down on cutting board and slice into ¼-inch pieces. Drizzle with olive oil and squash seasonings, then bake on small sheet pan for 8 to 10 minutes. Set aside.
- Drizzle 1 tablespoon of olive oil into large skillet over medium-high heat. Cut marinated mushrooms into ¼ -inch slices and sauté. until soft with slight browning. Set aside.
- Assemble flatbreads in this order: crumbled feta, squash, mushrooms, and red onions. Drizzle with olive oil, to taste and bake for 8 to 10 minutes until edges look crisp. Garnish with fresh thyme, pomegranate seeds, and balsamic glaze. Slice each into 4 to 5 pieces. Serve immediately.