Skip to main content

Entrees

Beet and Squash Flatbreads with Prosciutto
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)
+ Add to Shopping List
Beet and Squash Flatbreads with Prosciutto

Beet and Squash Flatbreads with Prosciutto

Beet and Squash Flatbreads with Prosciutto
  • Servings:Serves 4 to 6
  • Prep Time:15 minutes
  • Cook Time:10 minutes
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
 
 
 
 
 
 
 
 
loading