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Roasted Grape and Butternut Squash Flatbread

Servings 6 Servings

Ingredients

  • 2 cups butternut squash ribbons
  • 1 cup red seedless grapes
  • 1/2 cup sliced red onion
  • 1 Tbsp fresh thyme
  • 1 Tbsp extra-virgin olive oil
  • 1/2 tsp dried red chili flakes
  • 300 g flatbread of choice
  • 2.5 oz soft goat cheese crumbled
  • 2 cups arugula
  • 1/2 lemon juiced

Instructions

  • Preheat oven to 425 F.
  • Peel butternut squash and, using vegetable peeler, create long thin ribbons of squash. Place ribbons in large bowl with red grapes and red onion; toss in olive oil and spices.
  • Place flatbread on parchment paper-lined baking sheet and top with grape and squash mixture. Scatter crumbled goat cheese on top. Bake for 12 minutes.
  • Toss arugula in lemon juice and place loosely on top of flatbread.

Notes

Per serving: 219 calories; 7 g protein; 7 g total fat (1 g sat. fat); 33 g total carbohydrates (6 g sugars, 5 g fiber); 355 mg sodium