This winter inspired delicata squash flatbread is topped with pecans, dried cherries and dollops of ricotta. Fresh sage makes it a great for a holiday appetizer.
*This post is sponsored by the American Pecan Council. All content and opinions are my own.
With all the holiday parties this time of year, I think it’s fair to say appetizers play just as important a role as cookies (although I’ll forever be a team cookie, or any dessert for that matter rather than team savory).
And while I prefer eating the desserts, I much prefer creating the appetizers, this delicata squash flatbread with pecans being no exception.
I introduced you to my favorite squash this year in this creamy delicata squash soup last month and the obsession is still going strong in my kitchen. There was a couple week period where I wasn’t able to find any in the store and thought I might’ve seen the end of the season for these cute little guys but then they suddenly popped back up just in time to make an appearance in this holiday party perfect flatbread.
The ideal appetizer in my mind has to have/be a few things:
– good flavor
– different textures
– easy to eat
It can be tasty as heck but if I can’t easily eat it while trying to hold a conversation (and probably a drink glass in my other hand), it just shouldn’t be an appetizer.
This is why I love flatbreads (like this chicken cherry flatbread) for appetizers, they’re basically pizza’s dainty, more refined, better portion controlled, less guilty appetizer cousin. Something about them allows you to be a little bit bolder in topping selection but unlike pizza, they’re an easy 2-3 bite done deal without the messy sauce and cheese pull situation.
I might be biased but this winter inspired delicata squash flatbread meets (exceeds really, it’s an overachiever like that) all the appetizer criteria.
Flavor: Slightly sweet roasted delicata squash, savory ricotta, sweet and tart dried cherries, herbaceous sage and the lovely roasted buttery nuttiness from the pecans all combine into one tasty mouthful.
Texture: Creamy ricotta, soft roasted squash, chewy dried tart cherries and crunchy toasted pecans – need I say more?
Easy to eat: If the name didn’t make it obvious enough, flatbreads are, well…flat. I chose a lavash type flatbread but no matter if you use something similar, a more pita-esque type or even naan, the bread is thin enough to easily devour in a couple bites.
It’s hard to pick a favorite ingredient in this delicata squash flatbread because they all complement each other so well but if we were doing superlatives (high school senior class yearbook style), I think the pecans definitely win for “most unexpected”. They’re exactly what this flatbread needs though to go from good to great with their rich buttery taste, crunchiness and heart-healthy goodness*.
I talked about how American Pecans is asking people to #PledgePecans in the roasted winter root vegetable salad and as we’re now right in the thick of the holiday season, there’s no better time to join in and experiment with pecans in a dish you wouldn’t have normally thought of or made this year – think outside of pecan pie!
Between hurricanes, flooding and tariffs, this year has been a tough one for the American farm families who harvest The Original Supernut. So #PledgePecans and put one extra pecan inspired dish on your holiday table, it not only helps support them but you and your friends and family reap all the tasty rewards! To pledge, simply visit AmericanPecans.com/pledgepecans and watch the online variety show full of recipe inspiration or click on a recipe!
- 1 delicata squash
- 4 flatbreads (naan, lavash, etc.) - *see note for gluten-free
- 3/4 cup ricotta
- 1/2 cup pecan halves
- 1/4 cup dried tart cherries (or cranberries)
- 2 tablespoons chopped fresh sage
- salt and pepper
- Preheat oven to 400°F.
- Trim ends off delicata squash then slice into thin rings. Remove the seeds from the center of each ring and place on a baking sheet. Spray with cooking spray and season with salt and pepper. Roast for 10 minutes, flipping halfway through.
- Assemble the flatbreads on another baking sheet.
- Top flatbreads with the roasted squash rings then dollop ricotta evenly on top.
- Scatter pecans and dried cherries on top and sprinkle with chopped sage.
- Season generously with salt and pepper then place back into the oven for 7-10 minutes until edges of the flatbread start to turn golden brown and crispy, pecans are toasted and ricotta dollops melt a bit.
- Remove from the oven, let cool for 1-2 minutes before slicing and serving.
*Use gluten-free flatbread to keep this recipe gluten-free.
*According to the U.S. Food and Drug Administration, scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of pecans (28g) contains 18g of unsaturated fat and only 2g of saturated fat.