Roasted Butternut Squash is one of my favorite things to eat. It’s chock full of fiber, vitamins A, E & C, potassium, manganese & magnesium. And it tastes delicious…what better fruit (yep, it’s a fruit!) to put in your body. On today’s menu is a Roasted Butternut Squash, Red Onion & Prosciutto-Ricotta Flatbread. It’s great for lunch or dinner…easy to make…easy to eat!
Roasted Butternut Squash, Red Onion & Prosciutto-Ricotta Flatbread
20 ounces chopped butternut squash
1 large red onion, sliced thin
extra virgin olive oil
4 ounces diced prosciutto
4 sprigs fresh rosemary (1/2 chopped & 1/2 whole)
salt & fresh ground pepper
4 garlic cloves, minced
8 ounces shredded mozzarella
1/2 cup ricotta (less or more to your liking)
4 Stonefire Tandoor Baked Naan Garlic Flatbread
Heat oven to 450°. Place the chopped butternut squash and sliced red onions on a baking sheet. Drizzle with extra virgin olive oil, chopped rosemary, salt & pepper. Roast 15 minutes until tender and slightly caramelized.
In a small skillet heat a little extra virgin olive oil. Heat the prosciutto just for a minute.
Remove the prosciutto, add a little more olive oil and crisp the whole rosemary for a minute or two.
Place the Naan flatbreads on a perforated baking sheet. Spread each flatbread with a little extra virgin olive oil and one clove of minced garlic; sprinkle with the shredded mozzarella.
Divide the roasted red onions, prosciutto and butternut squash among the four flatbreads. Top with a few dollops of ricotta and the crispy rosemary.
Bake in the heated oven for 7-10 minutes until cheese melts and edges crisp.