Butternut squash flatbread with Boursin® dices

Boursin’s creamy, crumbly texture and signature garlic and herb taste bring flavour and versatility to any dish. Discover recipe ideas and techniques to add a special touch to your creations.

Portions

N/A

Preparation time

–

Cooking time

–

Price category

–

Ingredients

Onion Soubise

1 large white onion white onion
1 tbsp oil oil
3 tbsp butter butter
2 tbsp flour flour
0.25 bunches bunch milk 2% milk 2%
salt to taste salt to taste

Toppings

flatbread shell flatbread shell
Butternut squash Butternut squash
thyme thyme
pine nuts pine nuts
Boursin® Professional Frozen Dices Garlic and Fine Herbs
vincotto vincotto
micro basil micro basil
flake salt flake salt

Preparation

Method:

Peel and thinly slice white onion
In a small/medium sized pot add oil and 1 tbsp of butter
Add onions to pot and cook until soft and translucent on low heat. Approximately 20-30min. Do not brown onions and all liquid should be cooked out.
In a different pot, melt the remaining butter. Add flour and cook for 5min on low/medium heat. Add milk and continuously stir as it thickens.
When the onions are ready, combine with your white sauce, season to taste, put into a blender until smooth. Set aside in a container and cool down.
Cut the squash where the long neck meets the base. Cut the skin of the neck off. Peel off skin as slice as thin as possible using a sharp knife or a mandolin. Blanch in salted water for 30 seconds and chill in an ice bath.
Toast a handful of pine nuts and set aside.
Spread soubise sauce at the base of the flatbread, approximately 3 tbsp.
Add squash, place evenly across the flatbread.
Add frozen Boursin® dices, picked thyme leaves and bake at 450f for 10min.
When it comes out of the oven, brush crust with extra virgin olive oil, season with flake salt all over the crust and flatbread.
Drizzle vincotto, garnish with toasted pine nuts and micro basil.

Boursin®

Boursin® Professional Frozen Dices Garlic and Fine Herbs

750 g

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Butternut squash flatbread with Boursin® dices

Portions
0

Preparation time
minutes

Cooking time
minutes

Cost per person
€

Ingredients

Onion Soubise

1 large white onion white onion
1 tbsp oil oil
3 tbsp butter butter
2 tbsp flour flour
0.25 bunches bunch milk 2% milk 2%
salt to taste salt to taste

Toppings

flatbread shell flatbread shell
Butternut squash Butternut squash
thyme thyme
pine nuts pine nuts
Boursin® Professional Frozen Dices Garlic and Fine Herbs
vincotto vincotto
micro basil micro basil
flake salt flake salt

Preparation

Method:

Peel and thinly slice white onion
In a small/medium sized pot add oil and 1 tbsp of butter
Add onions to pot and cook until soft and translucent on low heat. Approximately 20-30min. Do not brown onions and all liquid should be cooked out.
In a different pot, melt the remaining butter. Add flour and cook for 5min on low/medium heat. Add milk and continuously stir as it thickens.
When the onions are ready, combine with your white sauce, season to taste, put into a blender until smooth. Set aside in a container and cool down.
Cut the squash where the long neck meets the base. Cut the skin of the neck off. Peel off skin as slice as thin as possible using a sharp knife or a mandolin. Blanch in salted water for 30 seconds and chill in an ice bath.
Toast a handful of pine nuts and set aside.
Spread soubise sauce at the base of the flatbread, approximately 3 tbsp.
Add squash, place evenly across the flatbread.
Add frozen Boursin® dices, picked thyme leaves and bake at 450f for 10min.
When it comes out of the oven, brush crust with extra virgin olive oil, season with flake salt all over the crust and flatbread.
Drizzle vincotto, garnish with toasted pine nuts and micro basil.