Ingredients
1 ¼ lb (600g) butternut squash, peeled and deseeded
1 medium onion
2 ½ cups (300g) all purpose flour
1 ¾ cups (400ml) cold water
Extra virgin olive oil, as needed
Fine salt & pepper, to taste
1 - 2 tsp rosemary, chopped, or preferred herbs, to taste
Directions
Step 1
Prepare Dough
Step 2
In a large bowl, mix the flour, cold water, a drizzle of extra virgin olive oil, and a pinch of salt until smooth and homogeneous.
Step 3
Add Vegetables and Herbs
Step 4
Grate the peeled pumpkin, and thinly slice the onion. Add both to the dough along with the chopped rosemary or preferred herbs, stirring well.
Step 5
Spread on Tray
Step 6
Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly.
Step 7
Bake on Lower Rack
Step 8
Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes.
Step 9
Bake on Middle Rack
Step 10
Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy.
Step 11
Serve
Step 12
Remove from the oven, slice, and serve warm. Optionally, garnish with additional rosemary or herbs.
