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Beet and Squash Flatbreads with Prosciutto
Servings:
Serves 4 to 6 as an appetizerPrep Time:
15 minutesCook Time:
10 minutes
Ingredients
Fresh butternut squash steams in minutes in the microwave and adds another pop of color to these easy, beautiful flatbreads.
1 (16-oz.) package diced butternut squash
2 Tbsp. olive oil, divided
1 (14.1-oz.) package pre-baked artisan flatbreads
1 (5.2-oz.) package garlic & herb spreadable cheese
1 (6.5-oz.) package pickled sliced beets
1 (3-oz.) package prosciutto
1/2 cup baby arugula
Hot honey, to serve (optional)
Directions
In a large microwave-safe bowl, combine squash and 3 tablespoons water. Season with salt and pepper. Cover with vented plastic and microwave until mostly tender, 5 to 6 minutes. Drain well. Return to bowl and toss with 1 tablespoon oil.
Meanwhile, preheat oven to 425 degrees F. Place flatbreads on 2 separate parchment-lined baking sheets. Spread cheese on both flatbreads and top with squash and beet slices. Bake until crusts are crisp and toppings are heated through, 9 to 10 minutes. Transfer flatbreads to a cutting board.
Top flatbreads with prosciutto and arugula. Drizzle remaining 1 tablespoon oil over both and season with salt and pepper. Add a drizzle of hot honey, if desired.
Source: Hannaford fresh Magazine, September 2024
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 to 6 |
| Base Nutrients | |
| Calories | 620 kcal (31%) |
| Calories from Fat | 252 kcal (0%) |
| Total Fat | 28 g (43%) |
| Saturated Fat | 13 g (65%) |
| Cholesterol | 70 mg (23%) |
| Sodium | 1070 mg (45%) |
| Total Carbohydrates | 74 g (25%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 18 g (30%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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