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Pecan and Squash Flatbread with Dried Cherries and Ricotta

Yields1 Serving

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

 1 delicata squash
 4 flatbreads (naan, lavash, etc.)*
 ¾ cup ricotta
 ½ cup raw pecan halves
 ¼ cup cup dried tart cherries (or cranberries)
 2 tbsp chopped fresh sage
 Salt and pepper, to taste

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

Amount Per Serving
Calories 210
% Daily Value *
Total Fat 7g11%

Saturated Fat 1g5%
Sodium 210mg9%
Total Carbohydrate 32g11%

Dietary Fiber 3g12%
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.