Roasted Butternut Squash Flatbread with Arugula & Goat Cheese
A cozy flatbread topped with roasted squash, creamy goat cheese, and fresh arugula.
Ingredients:
- 1 medium butternut squash peeled and cubed
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp smoked paprika
- Salt & pepper to taste
- 2 flatbreads naan or pre-baked pizza crusts
- 4 oz goat cheese crumbled
- 2 cups fresh arugula
- 2 tbsp balsamic glaze store-bought or homemade
- 2 tbsp toasted pumpkin seeds optional, for crunch
Instructions:
- Preheat oven to 400°F. Toss squash cubes with olive oil, cinnamon, paprika, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Place flatbreads on a baking sheet. Top with roasted squash and crumbled goat cheese. Bake for 8–10 minutes, until flatbreads are warm and lightly crisp.
- Remove from oven and top with fresh arugula. Drizzle with balsamic glaze and sprinkle with pumpkin seeds if desired.
- Slice and serve warm.
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