Flatbreads with Winter Squash, Cremini, and Camembert

We’ve arrived at the end of our CSA’s summer season, and the fall season won’t begin until October. Our last pick-up included both summer and winter squash along with sweet potatoes, okra, edamame on the stem, cucumbers, chiles, green bell peppers, basil, and black-eyed peas. The winter squash threw me for a bit of a loop. I wasn’t ready to see that kind of vegetable. I had to think for a while about how I should use it because it’s too soon for a serious, heavy kind of squash dish. I had also just received some camembert from Ile de France, and I decided to put the two together. The winter squash was smallish and round and mostly orange with some green, and I have no idea what variety of squash it was. I cut it in half, removed the seeds, roasted it, then peeled away the skin, and chopped it into chunks. I got inspired by some long, oval flatbreads I saw in one book or another and thought the squash and cheese with some cremini mushrooms sauteed in olive oil with rosemary would make good toppings.

I used my quick, standard pizza dough recipe which starts with one packet of dry yeast mixed with one cup of warm water in a large mixing bowl. To that, three-quarters cup of whole wheat flour and a quarter cup of unbleached, AP flour are added. Once stirred together with a wooden spoon, two tablespoons of olive oil, half a teaspoon of salt, and a few turns-worth of cracked black pepper are added. Then, two more cups or so of AP flour are stirred in until the dough forms a ball. The ball of dough is turned out onto a floured board and kneaded with more flour as needed for about five minutes. It is then placed in a large, oiled bowl, covered with a towel, and left to rise for at least an hour. Once risen, it’s removed from the bowl, kneaded a few times, and left to rest on the board for 20 minutes while the oven pre-heats to 500 F with a baking stone on the bottom rack. The dough was rolled into thin, slipper shapes and topped with the sauteed mushrooms, rosemary, and the remaining oil in the saute pan. The squash chunks were scattered about, and the cheese was applied on top. The flat breads were slid onto the baking stone, one at a time, to bake for seven minutes each.

It was a simple combination of flavors that balanced the squash’s sweetness with the earthy mushrooms and herbal rosemary. The camembert was rich and smooth and couldn’t possibly have done anything wrong. These flatbreads tasted a little like fall but not too much. They were crunchy and fun enough to not be too serious about the winter squash, and camembert was the perfect choice for cheese.