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Cooking 101
Make this impressively easy flatbread for your next dinner party or happy hour. You can even use leftover roasted veggies here if you’re short on time. Pair it with a glass of your favorite wine and you’re good to go!
Chef Tip: Roasting the squash beforehand caramelizes it and makes sure it’s tender before it becomes a topping. You can use leftover roasted veggies, too!
1 acorn squash, cut into wedges
Olive oil
Salt
1 store-bought pizza crust/ flatbread
4-oz. goat cheese, crumbled
6-8 slices prosciutto, torn
Preheat your oven to 400°F
Place the squash on a parchment lined baking sheet tray and drizzle a glug of oil over it and place it inside the oven to roast until the squash is tender. Once cooked, peel the skin off, cut the squash into chunks and season with salt
Place the flatbread on the same sheet tray, squeeze ½ a pouch of the chimichurri and spread it all over (leaving a ½“ border)
Scatter the roasted squash, goat cheese and prosciutto all over the flatbread and bake for 10-12 minutes or until the prosciutto starts to become crispy. Drizzle it with another glug of oil and serve immediately
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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