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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. |
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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
Ingredients
- 1 delicata squash
- 4 flatbreads about 6 inches in diameter, (naan, lavash, etc.)
- ¾ cup ricotta
- ½ cup Wutta Nut! Agave Ginger pecans chopped
- ¼ cup dried tart cherries or dried cranberries
- 2 tbsp chopped fresh sage
- Salt and pepper to 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.