Try

Credit: Grid / Photo by Emily Teel

I couldn't wait to try out a recipe I came across in the October issue of Grid magazine and it did not disappoint. It was the perfect combination of all things fall -- Pumpkin, Caramelized Onion & Sage Flatbread. The crispy sage brought out the best in the roasted acorn squash and the caramelized onions were the perfect pairing with Gruyere cheese. I would like to make this recipe again and again and I look forward to trying some others like the Grape, Goat Cheese and Walnut concoction (scroll down on recipe page), which is next on my list.

To save some steps, I bought some already made fresh pizza dough instead of making my own, so I just made sure I rolled it out ultra thin. It only took 10 minutes to cook at 450 degrees in the oven instead of grilling it as they suggest. I also used roasted butternut squash instead of pumpkin and bought it already cubed, so I just had to roast it. I made this recipe twice already and the second time around I prepped all of the ingredients in the morning and then just had to construct the flatbread in the evening before cooking and serving. Find this free magazine, that always has lots of good reads, near the front door at almost every Kimberton Whole Foods location or you can view the same content on their website.

Credit: Rustik