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Butternut Squash and Feta Focaccia Two Stars

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Servings: Serves 4 to 6

Cook Time: 30 minutes

Prep Time: 20 minutes


3 Tbsp. extra-virgin olive oil
6 oz. butternut squash, sliced thin and cut into 1 1/2" pieces
1/2 red onion, sliced thin
1 Tbsp. chopped fresh sage
1 small garlic clove, sliced thin
Salt and pepper
1 (18-oz.) ball Hannaford Regular Pizza Dough, at room temperature
1/4 cup cured black olives, pitted and chopped coarse
1/4 cup crumbled feta cheese


1. Preheat oven to 425 degrees. Coat a rimmed baking sheet with 1 tablespoon oil and set aside.
2. Toss squash, onion, sage, and garlic with 1 tablespoon oil in a large bowl and season with salt and pepper; set aside.
3. On a lightly floured surface, roll and stretch dough into a 12"-long oval and transfer to prepared baking sheet. Using lightly oiled fingertips, press into dough to create dimples all over the surface.
4. Brush surface with remaining 1 tablespoon oil, top evenly with squash mixture, and gently press down to adhere. Bake until golden brown, 25 to 30 minutes. Top focaccia with olives and feta, slice into wedges, and serve warm.
Source: Hannaford fresh Magazine, September - October 2017

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 300 kcal (15%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 3 g (15%)
Cholesterol 5 mg (1%)
Sodium 340 mg (14%)
Total Carbohydrates 42 g (14%)
Dietary Fiber 2 g (8%)
Protein 9 g (15%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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