Serves 4 – 6 as appetizer
2 tablespoons olive oil
small bunch of fresh sage, leaves picked from stems
2 cups cubed butternut (or other winter) squash
3 cloves garlic, sliced
a pinch of red pepper flakes
Salt
Olive oil
One par-baked flatbread crust (store-bought or homemade)
6 ounces Point Reyes Toma, shredded
2 ounces Point Reyes Original Blue, crumbled
Regular or hot honey, to finish
Preheat oven to 450F. Line a sheet pan with parchment paper.
Heat olive oil over medium high heat in a medium skillet. Add sage leaves and cook until crisp. Remove to paper towels to drain.
Add squash to pan and sauté for about 10 m minutes, until it's beginning to soften. Add garlic and red pepper flakes, cooking a few minutes more. Season with salt, to taste.
Lightly brush flatbread crust with olive oil and set on prepared sheet pan. Top evenly with shredded Toma followed by butternut squash mixture.
Place in oven. Bake for 10-12 minutes, until cheese is bubbly. Remove from oven. Top evenly with Original Blue, reserved sage leaves and a drizzle of honey. Serve immediately.
