Autumn Flatbread Pizza

Ingredients
( for the base)
Shop Bought Flatbread.( I used Garlic & Parsley)
1 Butternut Squash, chopped into 4cm cubes
5 cloves of large garlic, left in their skins
1 Tablespoon Dried Oregano
1 Tablespoon Dried Sage
2 Tablespoons Olive Oil
Salt and Pepper
(for the toppings)
100g good quality Goats Cheese
30g Candy Beetroot, peeled and sliced thinly
30g Red Onion, sliced finely
Fresh Thyme
 Method
Turn on your oven to 170 degrees. Skin the butternut squash, cut in half, and scoop out the seeds. Chop into 4 cm cubes, and pop into a baking tray, Add the garlic, herbs  and olive oil and season to taste. Bake for 30 minutes, or until the corners of the squash are getting slightly charred.
Leave the oven on and pop the flatbread in the oven to cook for 5 minutes.
While the flatbread is cooking time to make blitz the butternut squash. Using either a blender or a hand blender, add all of the butternut squash . Using your fingers, squeeze the garlic out of their skins ( should be the consistency of toothpaste! ) and add to the butternut squash.Blitz for 1 minute.
Take the flatbread out of the oven, and spoon your butternut squash sauce on generously. You will find you have too much sauce, store it in a jar for later, it goes beautifully with linguine and Parmesan as a quick dinner idea! Add some red onion and candy beetroot slices, goats cheese and a crack of pepper. Bake for 15 minutes.
Top with fresh thyme and chilli honey!

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