5.0 from 15 votes
Butternut Squash Flatbread
Colorful, vibrant, and delicious, this nutritious vegetarian butternut squash flatbread with ricotta and herbs is a feast for the senses.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 348 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 1 small butternut squash
- 3 teaspoons olive oil, divided use
- salt and pepper
- ⅔ cup part skim ricotta cheese
- 1 teaspoon chopped, fresh thyme plus extra for garnish
- 2 whole wheat naan flatbreads (can substitute pizza dough)
- ½ ounce Freshly grated Parmigiano Reggiano cheese
- 2 cups sweet pea greens or other delicate greens like baby spinach or watercress
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 450°F.
- Cut the neck (long part) of the butternut squash off from the body (rounded part). Peel the neck with a vegetable peeler and cut it into thin slices (about ¼-inch thick) using a mandoline slicer. You should have about 8 ounces of squash. Reserve the remaining squash for another use.
- Toss the squash slices with 2 teaspoons olive oil and season them with a pinch of salt and pepper. Arrange them on a baking sheet in a single layer and bake in the oven for 10 minutes.
- Mix the ricotta cheese, thyme and a pinch of salt and pepper together in a small bowl. Spread the ricotta mixture on the flatbreads leaving a ½-inch border along the edges. Arrange the squash slices on top of the ricotta. Sprinkle the Parmigiano Reggiano cheese on top along with a few extra thyme leaves.
- Place the flatbreads on a baking sheet and bake in the oven for 8-10 minutes until the bread is toasted and cheese is melted. Remove from oven.
- Toss the sweet pea greens with a teaspoon of olive oil and the lemon juice. Season them with a pinch of salt and pepper. Arrange the greens on top of the flatbreads. Cut into pieces and serve.
Cup of Yum
Notes
- mandoline slicer
- Use a mandoline slicer to cut the butternut squash into thin, even slices. If you don't have one, you can use a knife.
- You can use pre-cut butternut squash from the store and top the flatbread with the diced squash instead of slices; keep in mind that the cook time will be longer.
Nutrition Information
Serving
0g
Calories
348kcal
(17%)
Carbohydrates
43g
(14%)
Protein
15g
(30%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
20mg
(7%)
Sodium
1140mg
(48%)
Potassium
389mg
(11%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
10656IU
(213%)
Vitamin C
103mg
(114%)
Calcium
240mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348
% Daily Value*
| Serving | 0g | |
| Calories | 348kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 1140mg | 48% |
| Potassium | 389mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 10656IU | 213% |
| Vitamin C | 103mg | 114% |
| Calcium | 240mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.