Fall is still a great time to hit the grill. Try this seasonal offering.
Grilled Butternut Squash Flatbread
1 small butternut squash, peeled and sliced in thin round
Extra virgin olive oil
Freshly grated pepper
1/2 red onion, quartered
3 tablespoon of Mascarpone cheese
3/4 cup freshly grated Parmigiano Reggiano
8 to 10 sage leaves
1 pizza dough
Slice off bottom of squash and save for another use. Peel off skin, and slice into slices, about 1/4 inch think. Drizzle with extra virgin olive oil, salt and pepper. Grill for 2 to 4 minutes on each side. Transfer to a plate and let cool.
Cut onion in quarters, reserve half onion or another use. Drizzle with olive oil, salt and pepper and grill. Take off grill and slice. Set aside. Heat grill to medium. Brush grill with oil. Pull pizza dough to form a round shape. Place directly on one side of the grill. Cook for 5 to 7 minutes. Flip dough over and cook for another 5 minutes. Pull dough off with a pizza peel. Spread mascarpone cheese on cooked dough.
Add grated Parmesan, sliced cook squash, grilled onions, fresh sage, in that order. Top with more shredded Parmesan (you are adding 2 layers of cheese to allow the cheese to adhere all the topping to the dough). Grill cover and let cook for 5 to 7 minutes. Remove pizza from grill. Sprinkle with sea salt and grated fresh nutmeg. Slice and serve.
Grilled Pear and Radicchio Salad
1 head of radicchio
2 firm pear, Bartlett or Comice
1 teaspoon of honey
1/4 cup of extra virgin olive oil
1/2 teaspoon of allspice
2 ounces Manchego cheese, shaved
1/4 cup hazelnuts, toasted, skinned and roughly chopped
1 large shallot, finely chopped
2 tablespoons of sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon of granulated sugar
1/3 cup hazelnut oil
4 tablespoons extra virgin olive oil
Place the two pears cut side up on a plate. Drizzle pears with olive oil, honey and allspice. On a medium high grill, place pears cut side down and grill until pears are easily pierced with a fork.
Cut radicchio in half. Drizzle cut sides with olive, salt and pepper. Place cut side down on hot grill. Grill for a couple of minutes on each side or until leaves start to char.
In a small bowl whisk sherry vinegar, Dijon, sugar, shallots together. Drizzle in hazelnut oil into bowl and whisking until combined. Place radicchio on a plate, slice pears and add to plate. Drizzle with dressing. Sprinkle with hazelnuts. Shave Manchego with a peeler add to top of salad. Serve and enjoy.
Get The Tastemade App!
Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.