Roasted butternut squash mash becomes the base sauce for this flatbread(or pizza) which is then topped with vegan feta cheese, roasted maple-glazed brussels sprouts, red onions, medjool dates and walnuts. Sweet and savory to delight your tastebuds. I used flatbread but I've also made it with premade pizza crusts.
Flatbread or premade pizza crust
2.5 cups peeled and cubed butternut squash, cut in 1/2 inch cubes
1 lb brussels sprouts, trimmed and sliced in half or quartered
1/4 red onion, roughly chopped
1 Tbsp maple syrup
5 Medjool dates, pitted
1/4 cup walnuts, roughly chopped
4 oz vegan feta cheese, shredded
2 Tbsp + 1 tsp olive oil
Red pepper flakes
Chopped parsley for serving
1. Preheat the oven to 425 degrees. Soak medulla dates in hot water for 10 minutes, drain and pat dry.
2. Toss cubed butternut squash with 1Tbsp olive oil and a dash of salt and pepper. Place on one side of a baking sheet. Toss brussels sprouts with 1 Tbsp oil and maple syrup. Season with salt and pepper and place on other side of baking sheet. Bake for 15 minutes, turn veggies over. Toss onions in 1 tsp olive oil then add to baking sheet with vegetables and continue to Bake another 5 minutes.
3. Mash butternut squash well in a bowl. Add a little vegetable broth or non-dairy milk, 1 Tbsp at a time until desired consistency.
4. Spread the butternut squash mash evenly over crust. Top with brussels sprouts, onions and dates. Sprinkle with a small amount of crushed red pepper flakes & Himalayan sea salt. Bake in the oven until heated through, approximately 7 minutes. Add vegan feta cheese and walnuts then continue to bake for another 3 minutes. Sprinkle with chopped parsley before serving.