Butternut Squash Flatbread
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
348 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Butternut Squash Flatbread
Description
This recipe begins by peeling and slicing the neck of a small butternut squash thinly using a mandoline or sharp knife, then roasting the slices tossed with olive oil, salt, and pepper until tender. A mixture of part-skim ricotta cheese combined with fresh chopped thyme and seasoning is spread on whole wheat naan or pizza dough. The roasted squash slices are then arranged atop the ricotta layer, followed by fresh grated Parmigiano Reggiano and additional thyme leaves.
The flatbreads bake at 450°F until the bread is toasted and the cheese melts, developing some golden spots. Just before serving, a salad of sweet pea greens tossed lightly with lemon juice and olive oil is scattered on top, adding bright freshness and texture contrast.
The overall effect is a flatbread that marries sweet, tender squash with creamy cheese and herbal notes, along with crisp greens that refresh the bite. This makes a flavorful vegetarian option that can be served as a snack, appetizer, or light lunch.
Ingredients
- 1 butternut squash small
- 3 teaspoons olive oil divided use
- salt
- black pepper
- ⅔ cup ricotta cheese part skim
- 1 teaspoon thyme chopped fresh; plus extra for garnish
- 2 whole wheat naan flatbread can substitute pizza dough
- ½ ounce Parmigiano Reggiano cheese freshly grated
- 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.
Notes
- A mandoline slicer helps create even thin slices of butternut squash for uniform roasting; alternatively, use a sharp knife but slices may vary.
- Pre-cut butternut squash can be used, but cook time may increase if the squash is diced instead of sliced.
- Use whole wheat naan flatbread or substitute fresh pizza dough rolled thin for the base.
- Adjust roasting time depending on squash thickness to ensure tenderness without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% 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.
User Reviews
Overall Rating
5
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