Oh boy. So I’ve got this pretty amazing girlfriend. We are raising same-aged children together. She’s genuine and so caring. Our husbands totally click. We both love to work out. You know, all the good stuff…and it all just works so seamlessly. But heres the kicker: She, too, has a case of ADIDAF (All Day I Dream About Food-it’s a thing-I am living proof). She’s a fabulous cook and she may be the only human I know who loves to eat ALMOST as much as I do 😉 Like, you know, the kind of friend who sends you snap shots of every course at the fantastic new restaurant she is eating at. The kind of friend that introduces you to rare and ridiculously awesome candy that you have never heard of and you basically faint out of pure delight. The kind of friend you are delighted to check out new restaurants with because you know she will appreciate all of it as much as you do. She’s a winner. In so many ways.
And you know what, when you are a food blogger these types of friends come in super handy. Not only is she incredibly supportive of Nourished Peach, she makes a stellar sounding board. For example, our convo last night via text:
Me: So I have Butternut Squash and Bacon Roasting in the oven. What sounds best for the blog? Pasta, flatbreads or a salad?
Anna: I’m roasting butternut squash right now too!!! Hmm…maybe a flatbread!
Me: Okay. It’s going to have to be with bleu because thats what I have. And maybe a little balsamic reduction and red onion?
Anna: Yes. Please.
And her decision for flatbread? Well, she’s genius. I took her advice and ran with it pending what I had on hand and ended up with Bacon + Butternut Flatbreads with Balsamic Drizzle. Fo shizzle. This concoction is straight bomb. And look how elegant it looks?!
You’re not going to believe the lack of effort here. Just toss bacon, leek and butternut squash together on a baking sheet and roast it for 25 minutes and you’re left with perfectly crisp bacon, beautifully browned squash and crispy leeks with that smokey bacon flavor running through it all.
Pile it on top of naan bread with a bit of bleu and place it back in the oven until the naan is perfectly crisp.
And then…go in for the kill…a drizzle of a thick, rich balsamic glaze. Oh my golly. I can’t. Friends…you must!
A fantastic weeknight dinner served with a green salad on the side or perfect for entertaining in so many ways! Just make the squash mixture before your guests arrive and let it sit at room temperature. Once your ready, assemble them and toss them in the oven for a few minutes and you’re set-complete with happy guests. Thank you sweet Anna….great call on the flatbreads! xo
Bacon + Butternut Flatbreads with Balsamic Drizzle
3 Cups Cubed Butternut Squash (cubed into 1 inch pieces)
8 Ounces Sliced Bacon, cut into 1 inch pieces
1 Leek, white and light green parts only, sliced into thin rounds
1/2 Cup Balsamic Vinegar
3-4 Pieces Naan Bread
Bleu Cheese, crumbled
Preheat oven to 425. Place the squash, bacon and leek on a baking sheet and toss; spread out in an even layer. Roast for 25 minutes, or until bacon is just crisping up and squash is nicely browned, stirring twice in between cooking.
While squash mixture is in the oven place balsamic vinegar in a small saucepan and bring to a boil. Reduce heat to medium low and let simmer for approximately 10 minutes or until vinegar is reduced by about half (it should be able to coat a spoon). Remove from heat and set aside. Can be made ahead and stored in the refrigerator for up to 1 week.
Once squash mixture is done, divide among pieces of naan. Sprinkle on desired amount of bleu cheese, place on a baking sheet and return to the oven for 10 minutes or until naan is just crisped up. Drizzle balsamic reduction on the flatbreads, cut and serve. Serves 4-6