5 from 15 votes
Butternut Squash Flatbread
Butternut Squash Flatbread features thin slices of roasted butternut squash layered over a ricotta and thyme spread on naan or pizza dough, baked until toasted with melted cheese. Finished with fresh pea greens tossed in lemon, this flatbread balances mellow roasted squash, creamy ricotta, and fresh herbs for an elegant yet approachable appetizer or light meal.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
348 kcal
Course:
Main Course, Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
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.