Feast on Chef Kendall DaCosta’s butternut squash boulangère flatbread
The weather is chilly, so warm up with this dish! Learn how to make this seasonal flatbread from Chef Kendall DaCosta of Bastille Kitchen
Updated: 2:55 PM EDT Oct 20, 2021
PREPARES THIS FROM HIS HOME. ♪ >> I AM MAKING A FLATBREAD. NOT JUST ANY FLATBREAD, THOUGH. IT IS A BUTTERNUT SQUASH FLATBREAD, WHICH IS A SIDE DISH THEY HAVE IN FRANCE. BUTTERNUT SQUASH, CARAMELIZED ONIONS, BACON, LITTLE BIT OF CREME FRAICHE ON TOP. I THING YOU WILL ENJOY IT. FIRST UP, WE ARE GOING TO CARAMELIZE SOME ONIONS. ALL WE ARE GOING TO DO WITH THAT SO FAR IS AT A LITTLE BIT O OLIVE OIL. ADD A LITTLE SALT-AND-PEPPER. LET IT GO FOR 15 MINUTES. I AM GOING TO ROUGH CHOP THIS KIND OF SMALL SO WE CAN GET THIS PUREE GOING KIND OF QUICKLY. AT A TOUCH OF WATER AND A BIT OF BUTTER TO IT JUST TO STAY ADTRITIONAL FRENCH. A LITTLE THICK, MAYBE ABOUT A QUARTER INCH OR SO. CUBIT ROUGHLY — CUBE IT ROUGHLY. DON’T PUT ANY OIL IN HERE. THE BACON WILL DO ITS BUSINESS. MEDIUM-HIGH TO GET STARTED, AND THEN MEDIUM AFTERWARDS. YOU KIND OF GET THANKS VIBES FROM SAGE. THIS IS GOING TO BE USED IN A LIGHT SALAD. CHOP JUST ROUGHLY. NOW WE ARE GOING TO MAKE OUR SAUCE. WE WILL TAKE THIS FROMAGE BLANC. I’M SURE ALL OF YOU HAVE HEARD OF CREME FRAICHE. VERY POPULAR IN FRAN.CE FROMAGE BLANC IS VERY SILIM. WE WILL SQUEEZE A LITTLE BUT OF THIS LIMITED USE IN HERE. WE WANT IT TO BE SLIGHTLY RUNNY. SO IT IS A CONTRAST OF TEXTURES, BUT THE BTEUTUT SQUASH PUREE IS GOING TO BE A LITTLE THICKER. THAT IS KIND OF WHAT WE ARE LOOKING FOR. I AM VERY BIG ON COLORS AND BUILDING LAWYERS ON THINGS. FIRST OFF, YOU CAN SEE ALL TTHA FAT IS RENDERED, ALL THAT BACON FAT. DON’T BE AFRAID OF IT. IT IS THE HOLIDAY SEASON, SO SAVE IT FOR A GOOD STUFF AND LATER ON. FOR THE CARAMIZELED ONION, YOU GET THIS REACTION FROM CARAMELIZED SUGARS, SO WE ARE GOING TO HIT THE BOTTOM OF IT WITH THIS MODELO BEER. IT DOESN’T HAVE …….
