Butternut Squash and Kale Flatbread

butternut squash kale flatbread

Back when vegetarians had it hard, I was a vegetarian for a couple years. My go to meal was red sauce on spaghetti and a side of steamed broccoli. I was in college, and just learning to cook, and the Moosewood Cookbook was my only reference on hand for plant based anything. This was before the internets, which has changed the world so drastically in terms of diet and how people eat and prepare meals.

Squash and kale make a great pair in this flatbread pizza, but like all hearty vegetables, they’re even better with a smooth, creamy goat cheese.

Butternut squash is so delicious, and easy to cut up and roast into caramelized cubes of sweet vegetable candy so you can add it to salads, flatbread wraps, grain bowls, and pizzas. One squash goes a long way, so plan your menus accordingly!

I promise you won’t even miss the meat in this recipe, and neither will the confirmed meat-eaters in your life. The kale adds some crunch and texture, (not to mention tons of fiber, vitamins, and minerals) the goat cheese is pure pleasure, and the lemon juice brightens everything up. And the pepitas? A little nutty protein never hurt anybody.

Plant based meals have come a long way since spaghetti sauce and steamed broccoli. I hope you love this flatbread as much as I do!

-Amy at Flatout

Serves: 1
Prep Time:
Cook Time:

Butternut Squash and Kale Flatbread

WW® SmartPoints® value: 8 per serving

Ingredients

  • 1 Flatout Light Original flatbread
  • 1 ½ cups butternut squash, cubed
  • Freshly groundblack pepper to taste
  • Cooking spray
  • 1 ½ cups kale, finely chopped
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • Juice and zest of ½ lemon
  • 3 tablespoons soft reduced-fat goat cheese
  • ½ tablespoon raw pepitas

Directions

1.Preheat oven to 425° F.
2.Season squash cubes with pepper; place on a nonstick cookie sheet coated with cooking spray. Bake for 10-20 minutes until fork tender, then remove and let cool. Lower oven temperature to 375° F.
3.In a skillet over medium-high heat, sauté kale with olive oil and garlic. Season with pepper and lemon juice; cook until wilted and soft. Remove from heat.
4.Place flatbread on a nonstick cookie sheet coated with cooking spray. Bake for 2 minutes, then remove from oven.
5.In a small bowl, mash butternut squash; spread on flatbread. Arrange kale evenly over squash, and top with goat cheese and pepitas. Bake for an additional 4 minutes.
6.Remove flatbread from oven, top with lemon zest, and serve immediately.

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