Print Options:

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
1

Preheat oven to 400 degrees F.

2

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.

3

Meanwhile, assemble the flatbreads on another baking sheet.

4

Top flatbreads with the roasted squash rings then dollop ricotta evenly on top.

5

Scatter pecans and dried cherries on top and sprinkle with chopped sage.

6

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.

7

Remove from the oven, let cool for 1 to 2 minutes before slicing and serving.

8

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.