Butternut Squash Flatbread with Pomegranate and Bleu Cheese

Ingredients

• 1 Green Onion
• 2 Naan Flatbreads
• 6 oz Butternut Squash,
• Cubed
• 2 oz Walnuts
• ½ tsp. Red Pepper Flakes
• 1 oz Pomegranate Molasses
• ½ oz Agave Nectar
• 4 ½ oz Ricotta Cheese
• 1 oz Bleu Cheese
• Olive Oil
• Salt Pepper
• combined with red pepper
• flakes, the result is a sweet,
• tart, and spicy condiment
• that pairs perfectly with your
• flatbread.
• Throughly rinse produce and pat dry. Trim and thinly slice
• green onion on an angle.

Instructions

1. 1

   Prepare the Ingredients: Throughly rinse produce and pat dry. Trim and thinly slice green onion on an angle.

2. 2

   Bake the Flatbread: 1 tsp. olive oil, and bake 12-14 minutes, or until warm and slightly crispy.

3. 3

   Cook Butternut Squash and Walnuts: Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and butternut squash to pan and cook 8-10 minutes, or until squash is easily pierced with a fork and lightly caramel- ized. Add walnuts to pan and cook 2-3 minutes to toast nuts slightly. Season to taste with salt and pepper and set

4. 4

   Make the Pepper Pomegranate Glaze: of red pepper flakes, taste, and add more, if desired), pome- granate molasses, and agave nectar. Season with a pinch of

5. 5

   Top the Flatbread: Spread ricotta cheese on baked flatbreads and season with 1/2 tsp. salt and 1/4 tsp. pepper. Top with butternut squash-walnut mixture and green onion. You can serve the flatbread immediately or pop it back in the oven for another 2 minutes to warm through.

6. 6

   Plate the Dish: Garnish flatbread with bleu cheese crumbles and pep- per-pomegranate glaze. Cut into wedges and serve.