A crusty flatbread topped with roasted maple butternut squash and crispy bacon. This autumn inspired roasted maple butternut squash bacon flatbread is delicious and so flavorful.
It’s Fleet Week in San Francisco, which means these last couple days our afternoons have been filled with the sounds of the Blue Angels soaring by.
I work in the Marina district so we’re right where the Blue Angels fly, and the sound can be pretty deafening, but it’s definitely fun to watch when you can get a glimpse of them performing in the sky.
So much has happened in the last few weeks as you’ve seen through short updates on the blog and through Instagram. I am so behind in everything! I wanted to share photos of my trip to Southern California, of Brit+Co Re:Make, of Eat Drink SF. Did that happen? Nope! There just hasn’t been any time to sort through all of my photos. So you’ll probably see all of that way later. And as the holidays get closer, my schedule feels completely overwhelming, both from work and from this blog. But I’m not really complaining. I actually love the craziness of it. I sometimes think I work best when I feel a little stressed out.
And the strange thing is, sometimes I feel as though I’m more creative and more inspired when I have less time on my hands.
That makes absolutely no sense, right? But it’s still true.
So…. Let’s talk about flatbread pizza for a sec. I’m on a flatbread hype, right now. They’re super easy to make since flatbread crust requires no yeast whatsoever, which means less of a wait time.
I made a late summer version, this Fig Caprese Flatbread, just a couple weeks ago. Now, I’m ready for a fall version filled with sweet maple butternut squash, crispy savory bacon, and fresh greens. Hope you are too!
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