Roasted Squash, Pesto and Prosciutto Flatbread
Total Time: 45 Minutes
This variation on a classic is beyond easy but doesn’t fail to impress. The sweet squash is the perfect complement to the salty prosciutto. Store-bought flatbread stands in for homemade crust, and store-bought pesto makes this easy weeknight dinner a breeze. Serve with your favorite red wine.
RECIPE & PHOTO COURTESY OF:
- 1 acorn or delicata squash, halved and seeded (discard the seeds or save them for roasting!)
- Olive oil, for drizzling (about 1/4 cup)
- Salt and pepper, to taste
- Non-stick spray
- 1 cup of thinly sliced red cabbage “ribbons” (you can use more if you like)
- 1/2 red onion, peeled and thinly sliced
- 1 medium – large, store-bought pizza crust or flatbread
- 1 cup pre-made pesto (or more, or less – depends on the size of your crust)
- 3 oz. package of prosciutto
- 4 ounces goat cheese
- 5 or 6 large fresh sage leaves
- 1 ball of fresh burrata cheese
Preheat your oven to 400 degrees F.
Slice the squash halves into roughly 1/2″ crescents. Lightly coat the squash slices with olive oil and season with salt and pepper. Arrange the slices on a baking sheet that has been sprayed with non-stick spray. Roast in the preheated oven for 20 – 25 minutes, turning once halfway through, or until the flesh is golden brown and tender. Set aside to cool. When they are cool enough to handle, gently pull away the peel from each slice and cut into large chunks. Set these aside.
Meanwhile, arrange the sliced cabbage and the onions on another baking sheet and toss with a couple teaspoons of olive oil and a sprinkling of salt and pepper (about 1/2 teaspoon of each). Reduce the oven temp to 375 degrees F and roast the cabbage and onions for about 10 – 12 minutes, or until the cabbage wilts and gets lightly brown and crisped and the onions slump down and soften a bit.
Return the oven temp to 400 degrees F.
To build the flatbread, place the pizza crust or flatbread on a baking sheet and top with the pesto, leaving about a 1/2″ border around the edge. Scatter the par-roasted onions and cabbage evenly over the pesto and then add slices of the prosciutto, followed by the chunks of roasted squash and bits of goat cheese. Break off large pieces of burrata and add them haphazardly to the flatbread. Season with a bit of salt and some freshly cracked black pepper, if desired. Bake the flatbread for 12 – 15 minutes (just keep an eye on it) or until the edges get lightly brown and the cheese gets soft and weepy. Everything is cooked already, so you’re just warming the toppings through, intensifying the saltiness of the prosciutto, and melting the burrata.
Meanwhile, while it is cooking, heat a thin layer of olive oil in a small saucepan over medium-high heat. As soon as it is hot (it should shimmer a bit) quickly fry the sage leaves, it only takes about 30 seconds total. I like to flip them halfway through, but you don’t have to. Transfer the frizzled sage leaves to a paper towel-lined plate.
When the flatbread is out of the oven, top with pieces of torn frizzled sage and enjoy!