Pumpkin and Fried Sage Flatbread plus 5 Savory Pumpkin Recipes

by heidi on October 11, 2012

Pumpkin and Fried Sage Flatbread from FoodieCrush

Sometimes you just don’t have time to create a complicated meal. And sometimes you have the time and just don’t want to.

Today was one of those days.

Pumpkin and Fried Sage Flatbread from FoodieCrush

Last week Smudge and I picked up a few sugar pumpkins at the farmer’s market, both for decoration and to cook with. She isn’t so sure she’s ready to relinquish her babies—Bob, Harry and Babycakes—to me and my menu making plans just. quite. yet.

So I had to be stealthy and cagey to sacrifice the pumpkins to the oven gods to create a roasted, creamy, orange base for the simplest pizza I’ve ever made.

Pumpkin and Fried Sage Flatbread from FoodieCrush

My friend Angie gave me the tip of using naan flatbread instead of homemade pizza dough for a quick and easy solution to any pizza craving. And as a caterer with three wildly cute boys to feed, Angie knows the importance of getting food on the table post-haste.

I love fried sage and when its combined with squash I can’t get enough. But what I really love about this recipe is the melee of flavors: creamy pumpkin with crunchy fried sage topped with salty flavored dry aged cheese with spicy chipotle glaze. All of it topping a somewhat mundane whole wheat naan to create a harmony of flavors.

Again, this recipe is simple. Easy. Make it. Today.

Pumpkin and Fried Sage Flatbread from FoodieCrush

A few tips to get you on your way:
1. Always remember to wash the outside of your pumpkin. Why? Because pumpkins grow in fields and fields are fertilized with manure and you don’t want the potential of eating any, um, residue.
2. Roasting the pumpkin ahead of time and storing in the refrigerator will make pulling this recipe together for a weeknight meal even easier. Although I’m not sure how much easier it can get besides having it delivered.
3. Substitute acorn or butternut squash for the pumpkin and give brie or tallegio cheeses a try for other cheesey toppers.
4. We’re hosting a Halloween trick-or-treat party this year and this is definitely going on the menu cut into individual portions as an appetizer since it’s great served hot or cold and has enough salty flavor to balance out the sweet honey glazed-squash and compliment a cocktail or hot cider.
5. I’ll be serving this with my creamy tomato soup. Perfect for dipping.

Pumpkin and Fried Sage Flatbread

Serving Size: makes 4 flatbreads

Pumpkin and Fried Sage Flatbread

Ingredients

4 naan flatbreads (2 packages)
1 2-pound sugar pumpkin
30 fresh sage leaves plus 2 sprigs
4 tablespoons olive oil
1 cup shaved Parmesan or Aggiano cheese
⅓ cup honey
½ chipotle pepper
kosher salt and fresh ground pepper

Instructions

  1. Preheat oven to 400 degrees. Cut pumpkin in half, seed and clean. Prepare a baking sheet with foil, salt and pepper pumpkin halves and place a sprig of sage leaves in each half. Place halves skin side up on baking sheet and cook for 45 minutes or until fork tender. Let cool and remove peel, keeping pumpkin flesh whole. Cut into thin slices and set aside.
  2. Heat 4 tablespoons olive oil in a small sauté pan over medium-high heat. Add sage leaves and cook for 30 seconds or until lightly crisped. Remove from oil, place on a paper towel and season with kosher salt. Reserve oil.
  3. Add chipotle pepper and honey to a small food processor or blender and mix until smooth.
  4. Place 2 naan breads on a baking sheet topped with parchment paper. Layer pumpkin pieces on naan and drizzle with ¼ of the reserved olive oil. Bake for 5 minutes at 400 degrees or until naan and pumpkin is warmed through. Remove from oven, brush with chipotle honey and top with ¼ of shaved parmesan cheese, crispy sage leaves and sprinkle with additional kosher salt.
  5. Repeat with additional naan breads.
http://www.foodiecrush.com/2012/10/pumpkin-fried-sage-flatbread-savory-pumpkin-recipes/

In the mood for more savory pumpkin? Get a taste of these great pumpkins.

Wicked Noodle’s easy, make-ahead Pumpkin Coconut Curry Chicken has all the ingredients for sharing while cozying up to the fire, allowing Kristy some downtime to download with friends and family outside of the kitchen.

Tessa pulls out all the stops making mom happy thanks to the healthy pumpkin and the kids happy thanks to the mac and cheese base in Handle the Heat’s Tortellini with Pumpkin Alfredo Sauce.

Erin’s blog Naturally Ella proudly features her vegan and gluten free Curried Pumpkin and Coconut Soup, with a great recommendation to shop beyond the grocery store and shop for curry at a spice shop or make your own to discover the most curry flavor.

Emily creates a garlic infused basil aioli tops roastey toastey veggies and sturdy fried cheese in Fuss Free Cooking’s  Roasted Vegetable Plate with Haloumi.

Paula takes a radiator shaped pasta, pairs it with pumpkin and turns Bell’alimento’s Radiatori With Pumpkin Sauce  into a smooth movin’ pasta machine or flamenco dancer sleeves. Her words, not mine :).

Related Recipes
5 Seasonal Spins on Pumpkin Soups
Mascarpone Pumpkin Mousse Cups Recipe
Pumpkin Gnocchi with Hazelnut Browned Butter and a Magazine Sneak Peek
Grilled Pizza and 3 Recipes to Keep You Out of the Kitchen 
From Butternut Squash to Bolognese: 7 Lasagna Recipes 

Thanks for reading and please keep in touchSubscribe to Foodie Crush and follow me on TwitterFacebook and Pinterest and check out Foodie Crush magazine and Cookie Cravings cookbook.

49 comments |

Posted in: appetizers and small bites,entrees,vegetables and fruits

{ 30 comments… read them below or add one }

Kelley {mountain mama cooks} October 11, 2012 at 7:42 am

Can I come to your trick-or-treat party? Or at least will you save me a slice? Looks amazing, girl! (and I think the Aggiano would be awesome here!!)

Reply

Cassie October 11, 2012 at 8:04 am

I love fried sage! This looks so amazing, such a great idea. Savory pumpkin is the way to go!

Reply

Deborah October 11, 2012 at 8:52 am

I just did butternut squash and sage, and I love this pumpkin and sage combo. I actually have 2 pumpkins on my counter right now – they may be headed for the oven today!

Reply

Meagan @ A Zesty Bite October 11, 2012 at 8:58 am

I have done a butternut squash pizza but using pumpkin looks like the way to go!

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Stefanie @ Sarcastic Cooking October 11, 2012 at 9:23 am

I like seeing pumpkin in savory non-dessert forms. How could this be any easier. I need to sacrifice one of my pumpkins. PS Awesome use of the word melee! (Yes, I am a word nerd).

Reply

Averie @ Averie Cooks October 11, 2012 at 10:26 am

What a gorgeous looking flatbread and loving the pumpkin (savory) recipes. I need more savory ideas in my life. Sweets I’ve got covered :)

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Katrina @ Warm Vanilla Sugar October 11, 2012 at 10:49 am

What a fun flatbread!

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Julia October 11, 2012 at 1:20 pm

Your flatbread looks amazing… and so do all the other savory pumpkin recipes. I love fall food!

Reply

Rachel Cooks October 11, 2012 at 1:20 pm

I love the idea of a chipotle glaze on this! Yum!

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Bev @ Bev Cooks October 11, 2012 at 2:00 pm

I am ALLLLLLLLLLL kinds of dying right now.

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Martyna @ Wholesome Cook October 11, 2012 at 3:47 pm

Yummy! Love pumpkin. Love pizza and this is such a light alternative to the regular dough. And sage, don’t even get me started.

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Laura (Tutti Dolci) October 11, 2012 at 4:29 pm

I love using flatbreads as a base for all my favorite toppings. These are gorgeous!!

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Emily : RainbowDelicious.com October 11, 2012 at 5:57 pm

Wow, these pumpkin recipes look amazing! I especially want to try the pizza… I’ve never tried using naan as a crust but I’m sure I’ll love it.

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Kimberley October 11, 2012 at 11:53 pm

Ha, love this. I think I fall into the “usually have time but don’t want to” category. Perhaps only because I am always cooking. :) Anyway that flatbread looks heavenly!

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Kathryn October 14, 2012 at 3:26 am

I very rarely have the enthusiasm to cook anything complicated so this is just perfect for me!

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jessica @ how sweet October 15, 2012 at 7:08 pm

this flatbread has been in my head for days. it needs to be made. that’s the only solution.

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Lauren Hardy November 5, 2012 at 12:28 pm

Made pumpkin oat pancakes this morning! Will have to use my leftovers for some of these recipes. (:

Reply

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