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Week of 11/23/20

Roasted Butternut Squash and Hummus Flatbread
with apple and spinach salad

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Roasted Butternut Squash and Hummus Flatbread
This meal was originally a pizza with similar flavors (back in 2017), but we simplified things this time around and used flatbread instead of pizza dough. It's great either way, so feel free to use pizza dough if you prefer.
Proteins
Cheese, Beans, garbanzo
Cuisines
American
Save recipe
21

Ingredients

Metric
Servings:
4
Roasted Butternut Squash and Hummus Flatbread:
  • Shallots - 2 cloves , diced
  • Cheese, fresh mozzarella - 5 oz , thinly sliced or grated
  • Flatbreads - 4 rounds (use any type like naan or pita bread)
  • Oil, olive - 1 Tbsp
  • Hummus - 1/2 cup (pick a neutral flavor)
  • Cheese, parmesan (opt) - 3 Tbsp , grated
Roasted Butternut Squash:
  • Butternut squash - 1 1/2 lbs , cubed
  • Oil, olive - 1 Tbsp
Apple and Spinach Salad:
  • Shallots - 1 clove , diced
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Apples - 1 , sliced or chopped
  • Baby spinach - 5 oz

Prep

  1. Butternut squash / Shallots (for flatbread and salad) - Prep as directed. Store separately. (Skip squash step if squash was prepped / roasted ahead for Monday.) (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together shallots (portion for salad), vinegar, and honey. Add olive oil (portion for salad) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  3. Cheese - Slice or grate mozzarella cheese. (Can be done up to 3 days ahead)
  4. Apples - Slice apples.

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Make

  1. Heat oven to 425F / 218C.
  2. If you didn’t already roast the squash with Monday’s meal, toss squash with olive oil (portion for squash) and some salt. Spread out on a sheet pan in an even layer (use two sheet pans if needed to prevent overcrowding). Roast until tender, 25 to 30 minutes, shaking the pan halfway through cooking.
  3. When squash is done roasting (or near the end of roasting), spread flatbreads out in a single layer on a sheet pan. Brush with olive oil (portion for flatbread). Transfer to the oven and cook until flatbreads are lightly browned on top, ~10 minutes.
  4. Top toasted flatbreads with hummus, mozzarella, shallots (portion for flatbread), and squash. Bake for another 10 minutes, until cheese is melted and bubbly.
  5. Remove flatbreads and top with parmesan cheese.
  6. Toss spinach and apples in vinaigrette until dressed to your liking.
  7. Slice flatbreads and enjoy with salad on the side.

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