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Butternut Squash Flatbread with Sweet Pea Greens

Butternut Squash Flatbread with Sweet Pea Greens

The Foodie Physician
Colorful, vibrant, and delicious, this nutritious, vegetarian flatbread is a feast for the senses.
5 from 1 vote
Course Appetizer
Cuisine American
Servings 4
Calories 348 kcal

Ingredients
 
 

  • 1 small butternut squash
  • 3 teaspoons olive oil, divided use
  • Salt and pepper
  • 2/3 cup part skim ricotta cheese
  • 1 teaspoon chopped, fresh thyme plus extra for garnish
  • 2 whole wheat naan flatbreads
  • ½ ounce freshly grated Parmigiano Reggiano cheese
  • 2 cups sweet pea greens
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat oven to 450°F.
  • Cut the neck (long part) of the butternut squash off from the body (rounded part). Peel the neck with a vegetable peeler and cut it into thin slices (about ¼-inch thick) using a mandoline slicer. You should have about 8 ounces of squash. Reserve the remaining squash for another use.
  • Toss the squash slices with 2 teaspoons olive oil and season them with a pinch of salt and pepper. Arrange them on a baking sheet in a single layer and bake in the oven for 10 minutes.
  • Mix the ricotta cheese, thyme and a pinch of salt and pepper together in a small bowl. Spread the ricotta mixture on the flatbreads leaving a ½-inch border along the edges. Arrange the squash slices on top of the ricotta. Sprinkle the Parmigiana Reggiano cheese on top along with a few extra thyme leaves.
  • Place the flatbreads on a baking sheet and bake in the oven for 8-10 minutes until the bread is toasted and cheese is melted. Remove from oven.
  • Toss the sweet pea greens with a teaspoon of olive oil and the lemon juice. Season them with a pinch of salt and pepper. Arrange the greens on top of the flatbreads. Cut into pieces and serve.

Nutrition

Calories: 348kcal | Carbohydrates: 43g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 1140mg | Potassium: 389mg | Fiber: 8g | Sugar: 4g | Vitamin A: 10656IU | Vitamin C: 103mg | Calcium: 240mg | Iron: 1mg
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