It’s squash season, Fam! How ‘bout we celebrate by loading up your flatbread with all this tasty, maple-roasted butternut and acorn squash? And since you’re already here, we’re hoping you’re a goat cheese lover too, cus that stuff is also getting sprinkled allllll over. When it comes time to assemble the final post-oven toppings (goat cheese, arugula & basil, and cranberry hot honey) we definitely recommend getting artsy with it. You can group the greens in little piles for each slice, or spread them evenly. Maybe try little drops of the hot honey here and there, or just drizzle it all over! You, friends, are the pizza artists. Never forget it!
Total prep time: 10-12 minutes
What’s in your bag:
- Maple-roasted squash!
- Arugula & basil
- Scallion salsa verde
- Goat cheese
- Cranberry hot honey
- 1 flatbread crust
What you’ll need from home:
- Aluminum foil-lined sheet tray
- Cutting board
How to prep:
- Preheat your oven to 425F. Lay your flatbread on the sheet tray.
- Topping time! Spoon your salsa verde all over and evenly arrange your squash on there as well.
- Toss it in the oven for 10-12 minutes.
- Remove carefully from the oven and sliiiiide your flatbreads onto the cutting board.
- Top with your goat cheese, arugula & basil, and drizzle on some hot honey too.
- Slice it up, peeps! Maybe add a crack of black pepper too? Go nuts!
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
