We recommend Agave Ginger to add a little ginger kick and a touch of sweetness to round out the earthiness of the squash and balance the tart dried fruit.
When you’re as busy as I am, you always need healthful and quick meals. This is one of my favorites, especially because it’s easy to slip a serving of vegetables right under the noses of my fussier grandnephews and grandnieces.
Pecan and Squash Flatbread with Dried Cherries and Ricotta
4flatbreadsabout 6 inches in diameter, (naan, lavash, etc.)
¾cupricotta
½cupWutta Nut! Agave Ginger pecanschopped
¼cupdried tart cherriesor dried cranberries
2tbspchopped fresh sage
Salt and pepperto taste
Instructions
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 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.
