Roasted Butternut Squash and Hummus Flatbread
with apple and spinach salad
- 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
- Butternut squash - 1 1/2 lbs, cubed
- Oil, olive - 1 Tbsp
- 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
- 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)
- 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)
- Cheese - Slice or grate mozzarella cheese. (Can be done up to 3 days ahead)
- Apples - Slice apples.
- Heat oven to 425F / 218C.
- 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.
- 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.
- Top toasted flatbreads with hummus, mozzarella, shallots (portion for flatbread), and squash. Bake for another 10 minutes, until cheese is melted and bubbly.
- Remove flatbreads and top with parmesan cheese.
- Toss spinach and apples in vinaigrette until dressed to your liking.
- Slice flatbreads and enjoy with salad on the side.
Delicious for the adults. The kids rebelled a bit, which is odd. They liked this last time. This time one picked off just the squash and the other picked off everything. Both ate the salad, though. We subbed not quite ripe pears for apples because I forgot the apples were for this recipe and we'd already eaten them all. But the pears were just as nice. I agree with an earlier reviewer - WAY too many shallots. We used half of what we cut during meal prep, and it was fine.0 Helpful
Good stuff! I used way fewer shallots than called for. I wonder if shallots vary wildly in size. If I had used three cloves, the meal would have been half shallot. I chopped two, and didn’t use all that I chopped. I also found that the dressing tasted like oil with the ratios given, but it was easy to fix to my taste by adding more salt, honey, and vinegar.0 Helpful
So surprisingly delicious! Saw this meal before and thought "HUH". But We LOVED the combo. Used some buttercup squash in our cellar from our garden, and thawed some previously made pizza dough from the freezer. Happened to make hummus but would have been super quick and easy to use store made. YUM0 Helpful
Another five star recipe this week! It was so quick to put together having already roasted the squash. We used onion naan from a local Indian grocer which helped with the delicious flavor of this recipe. Freshly sliced the mozzarella and enjoyed every bite (including the salad!).0 Helpful
This was really surprising! We had been avoiding it all week, to be honest, because it was so different. BUT everyone ate it, including the four year old. So glad we made this pizza!0 Helpful
Quick, easy, tasty0 Helpful