Ingredients
Scale
- 1 medium sized delicata squash
- 1 1/2 cups chopped kale, I used curly kale
- 1 ball of prepared pizza dough, gluten free or regular (see link below of gf recipe)
- 1–2 cups grated Parmesan cheese
- 1/4 cup dried cranberries
- 1/4 cup toasted, chopped walnuts
- 1–2 teaspoons fresh thyme leaves
- Balsamic glaze for topping, about 2-3 teaspoons
- Olive oil
- Salt
- Pepper
Instructions
- Pre-heat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Cut the delicata squash in half, lengthwise, and scoop out the seeds. Cut each half into thin strips and place on the baking sheet. Drizzle with about 1 teaspoon olive oil and season with a pinch of salt and pepper. Roast squash until fork tender, about 25 minutes, flipping once.
- While squash is roasting, cook the kale. Heat a large pan over medium heat and add 1/2 teaspoon olive oil, kale and a pinch of salt. Cook kale for about 1-2 minutes, until just starting to wilt.
- Assemble the flatbread: line a large baking sheet with parchment paper and roll out the pizza dough into whatever shape you like (I do an oval shape for flatbread). *Pre-cook dough if recipe requires it*. Evenly spread your desired amount of cheese onto the bottom of the flatbread. Then top with roasted squash and kale. Drizzle the top with a small amount of olive oil and cook flatbread in the 400 degree oven until cheese is melted and dough is cooked through (if you didn’t cook it ahead of time), 15-20 minutes.
- Remove from the oven and top with dried cranberries, walnuts, thyme and drizzle with balsamic glaze. Cut flatbread into slices and serve immediately.
Notes
You may want to use more or less than suggested ingredient measurements depending if your flatbread is larger or smaller than mine.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Appetizer, Gluten Free