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Butternut Squash and Feta Focaccia

Two Stars Guiding Stars
  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    30 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
Butternut Squash and Feta Focaccia


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 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 (2%)
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