Sage is a Mediterranean herb with narrow, gray-green leaves and a slightly bitter taste reminiscent of mint. Although commonly used in poultry dishes, our chefs love it when paired with creamy butternut squash, crunchy apples, and caramelized onions.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Granny Smith Apple
Wash and dry all produce. Preheat oven to 425°. Peel, halve, and thinly slice onion. Finely chop sage leaves.
Toss butternut squash on a baking sheet with a drizzle of olive oil, the chili powder, and a pinch of salt and pepper. Bake 10-12 minutes. Toss, then continue to roast until golden brown, another 10-12 minutes.
Heat a drizzle of olive oil in a large pan over medium heat. Add onion and half the sage. Toss until softened, 4-5 minutes. Add ½ cup water and cook until jammy, another 10-15 minutes.
Place flatbreads on a lightly oiled baking sheet, and bake until beginning to brown on edges, 5-7 minutes.
Core and thinly slice apple. Top flatbreads with cheddar cheese, roasted butternut squash, caramelized onions, and apple slices.
Sprinkle with remaining sage, then drizzle with 1 Tablespoon honey. Bake until cheese has melted, 5-7 minutes, Cut into slices and enjoy!