Roasted Grape and Butternut Squash Flatbread
Servings
6Servings
Servings
6Servings
Ingredients
  • 2cups butternut squash ribbons
  • 1cup red seedless grapes
  • 1/2cup sliced red onion
  • 1 Tbsp fresh thyme
  • 1 Tbsp extra-virgin olive oil
  • 1/2tsp dried red chili flakes
  • 300g flatbread of choice
  • 2.5oz soft goat cheesecrumbled
  • 2cups arugula
  • 1/2 lemonjuiced
Instructions
  1. Preheat oven to 425 F.
  2. Peel butternut squash and, using vegetable peeler, create long thin ribbons of squash. Place ribbons in large bowl with red grapes and red onion; toss in olive oil and spices.
  3. Place flatbread on parchment paper-lined baking sheet and top with grape and squash mixture. Scatter crumbled goat cheese on top. Bake for 12 minutes.
  4. Toss arugula in lemon juice and place loosely on top of flatbread.
Recipe Notes

Per serving: 219 calories; 7 g protein; 7 g total fat (1 g sat. fat); 33 g total carbohydrates (6 g sugars, 5 g fiber); 355 mg sodium