I started by prepping my butternut squash. Instead of pre-cut cubes ... The recipe calls for two sliced yellow onions. I added them to a large, oven-safe skillet with 2 tablespoons of butter.
Set aside. As squash roasts, heat a skillet over medium heat. Add butter and melt. Add onions and cook, stirring, until caramelized, about 25 minutes. Place individual flatbreads on a baking sheet ...
Cut the squash into thin slices, then give them a quick turn in a skillet along with thick wedges of red onion or halved shallots. Sautéeing the squash and onions help bring out even more of ...
Layer in the cheese, then top with the caramelized onions in an even layer. Arrange vegetables (alternating the squash, sweet potato and red onion) in concentric circles, with rounded edges facing ...