Harvest Flatbread Recipe
Roasted butternut squash puree, baby spinach, dried cranberries & goat cheese
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Ingredients
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Flatbread Ingredients
Method
Preparation Steps
- 1
Prepare the Butternut Squash Puree
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes until tender. Once cooled, scoop out the flesh and blend it until smooth. Stir in olive oil, salt, pepper, and nutmeg.
- 2
Assemble the Flatbread
Spread a generous layer of the butternut squash puree on each piece of flatbread. Top with baby spinach, dried cranberries, and crumbled goat cheese.
- 3
Bake the Flatbread
Place the assembled flatbreads on a baking sheet and bake in the oven for 10-12 minutes or until the edges are crispy and the cheese is slightly melted.
- 4
Serve
Remove from the oven, slice, and serve warm.
