Roasted Butternut Squash and Hummus Flatbread
with apple and spinach salad

Name: Roasted Butternut Squash and Hummus Flatbread
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Shallots, diced; 5 oz Cheese, fresh mozzarella, thinly sliced or grated; 4 rounds Flatbread, any gluten-free, look for any type of gluten-free flatbread or use thick slices of gluten-free bread; 1 Tbsp Oil, olive; 1/2 cup Hummus (pick a neutral flavor); 3 Tbsp Cheese, parmesan (opt), grated; 1 1/2 lbs Butternut squash, cubed; 1 Tbsp Oil, olive; 1 clove Shallots, diced; 1 1/2 Tbsp Vinegar, apple cider; 1 tsp Honey; 3 Tbsp Oil, olive; 1 Apples, sliced or chopped; 5 oz Baby spinach

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 gluten-free flatbread instead of pizza dough.
Smarts: If you can't find a type of gluten-free flatbread, try this with thick-sliced gluten-free bread or use the original instructions and make it with gluten-free pizza dough.

Proteins

Cheese, Beans, garbanzo

Cuisines

American

Ingredients

Metric

Servings:

Roasted Butternut Squash and Hummus Flatbread:

Shallots - 2 cloves , diced
Cheese, fresh mozzarella - 5 oz , thinly sliced or grated
Flatbread, any gluten-free - 4 rounds , look for any type of gluten-free flatbread or use thick slices of gluten-free 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

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.

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Make

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.

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