What’s better than a salty, sweet, spicy, herbaceous, savory dish for that “I kinda want breakfast…but, I also want lunch” weekend meal affectionately known as “brunch”? We are so fortunate to have incredible local, organic, hand-harvested ingredients right here on the south shore that we think the best way to highlight these incredible resources is to give them a front-row seat at the breakfast-lunch-brunch table. Here is our favorite way to celebrate the autumn season, cure the hangry weekend vibes and truly embrace what’s available right in our own backyard.
CK Autumn Brunch Pizzetta
(featuring Duxbury Saltworks Seasonal Salt & Garden to Garnish Farm Hot Chocolate Habanero Honey)
2 pieces of Naan Bread (we love the Naan from Trader Joes) or gluten-free tortillas
1 cup of butternut squash sauce (recipe below)*
1 sweet potato, peeled and cubed
1 jalapeno pepper, sliced into thin rounds
1/2 red onion, sliced thin
1 plum tomato, sliced into 1/4 inch rounds
2 tablespoons olive oil, plus more for drizzling
2 teaspoons Duxbury Saltworks seasonal salt, plus more for garnish
1 teaspoon Garden to Garnish Farm hot chocolate habanero honey
4 slices organic black forest bacon
4 cage-free eggs
Avocado oil cooking spray
1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper and place bacon slices in a single layer. Bake at 400 degrees for 10-12 minutes, or until desired crispness.
3. Meanwhile, line a second baking sheet with parchment paper. Toss sweet potato with olive oil and 1 teaspoon of Duxbury Saltworks seasonal salt. Spread in single layer on half of the prepared baking sheet. Bake at 400 for 10 minutes.
4. Once sweet potatoes have been in oven for 10 minutes, remove and place tomato slices on the other half of the prepared baking sheet, sprinkle Duxbury Saltworks seasonal salt and drizzle with olive oil. Return pan to oven and roast for another 10-12 minutes until tomatoes are roasted and sweet potatoes are soft.
5. While bacon, sweet potatoes and tomatoes are roasting, place onion and jalapeno in small skillet along with remaining tablespoon of olive oil. Cook on medium heat until vegetables are softened (approximately 5-7 minutes). Remove from heat and set aside.
6. In the same skillet over medium-high heat, spray avocado oil and crack eggs directly into pan. Using a rubber spatula, break yokes and stir until eggs are fully scrambled and fluffy. Remove from heat and set aside.
7. To prepare Naan Bread Pizzettas: spread 1/2 cup of Butternut Squash Sauce onto each of the pieces of Naan Bread (or gluten-free tortillas, if using). Top with roasted sweet potato, roasted tomato slices, onion and jalapeno (spread out evenly between the 2 pieces of Naan). Place on baking sheet or directly on oven rack (this will result in crispier Naan) in oven for 10 minutes until sauce and Naan are warmed throughout.
8. Remove from oven and top with bacon slices and scrambled eggs (split evenly between the 2 pieces of Naan). Drizzle with Garden to Garnish hot chocolate habanero honey and sprinkle additional Duxbury Saltworks seasonal salt. Serve immediately.
* CK Butternut Squash Sauce
1 pound butternut squash, peeled and cut into 1/4 inch cubes
1/2 yellow onion, diced
2 cloves garlic, minced
Duxbury Saltworks sea salt to taste
black pepper to taste
1 pinch red pepper flakes (optional)
2 cups vegetable broth
1. In a medium sized skillet over medium heat, add butternut squash, onion, garlic, salt, pepper and pepper flakes (if using). Cook for 10 minutes, stirring frequently, until onion is softened and translucent. Add vegetable broth and bring to a boil. Reduce heat and simmer approximately 20 minutes until broth is reduced and butternut squash is soft.
2. Once vegetable mixture is softened, remove from heat and let cool slightly. Transfer mixture to blender and puree the mixture until smooth. Add additional salt and pepper, to taste, if needed.