Delicata Squash Flatbread with Pecans, Cherries and Ricotta
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.
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.
Notes
*Use gluten-free flatbread to keep this recipe gluten-free.
Nutrition
Serving: 1SERVING | Calories: 206kcal | Carbohydrates: 29g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 288mg | Fiber: 2g | Sugar: 2g