Pecan and Squash Flatbread with Dried Cherries and Ricotta

Yield: 8 Servings Prep Time: 25 mins

This simple winter-inspired flatbread is a flavorful alternative to traditional pizza. Simply top flatbread with roasted delicata squash, pecans, dried cherries and dollops of ricotta for a delicious appetizer or main dish that comes together in just 25 minutes.

By Gina Matsoukas, Running to the Kitchen

Pecan and Squash Flatbread with Dried Cherries and Ricotta

Ingredients

1 delicata squash
4 flatbreads (naan, lavash, etc.)*
3/4 cup ricotta
1/2 cup raw pecan halves
1/4 cup dried tart cherries (or cranberries)
2 tablespoons chopped fresh sage
Salt and pepper, to taste

Preparation

Preheat oven to 400 degrees F.
Trim ends off delicata squash then slice into thin rings. Remove the seeds from the center of each ring and place on a baking sheet. Spray with cooking spray and season with salt and pepper. Roast for 10 minutes, flipping halfway through.
Meanwhile, assemble the flatbreads on another baking sheet.
Top flatbreads with the roasted squash rings then dollop ricotta evenly on top.
Scatter pecans and dried cherries on top and sprinkle with chopped sage.
Season generously with salt and pepper then place back into the oven for 7 to 10 minutes until edges of the flatbread start to turn golden brown and crispy, pecans are toasted and ricotta dollops melt a bit.
Remove from the oven, let cool for 1 to 2 minutes before slicing and serving.

Notes: use gluten-free flatbread to keep this recipe gluten-free

Nutrition Facts

Calories	210	Carbs	32g
Fat	7g	Fiber	3g
Saturated Fat	1g	Protein	6g
Sodium	210mg

Pecan and Squash Flatbread with Dried Cherries and Ricotta

Ingredients

Preparation

Nutrition Facts

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