Ingredients:
1 store-bought or homemade flatbread (about 250 g)
1½ cups (225 g) butternut squash, peeled and cut into ½-inch (1.25 cm) cubes
1 tablespoon (15 mL) olive oil
½ teaspoon salt
¼ teaspoon black pepper
4 oz (115 g) goat cheese, crumbled
1 tablespoon (15 g) fresh sage, chopped (plus extra for garnish)
1 tablespoon (15 mL) pure maple syrup
Optional: crushed red pepper flakes for a hint of spice
Directions:
Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.
Place flatbread on a baking tray. Scatter roasted butternut squash and crumbled goat cheese evenly on top. Sprinkle with chopped sage.
Bake for 8–10 minutes until the flatbread is crisp and the cheese is slightly melted.
Remove from the oven, drizzle with warm maple syrup, and garnish with extra sage and red pepper flakes if desired.
Slice and serve warm as an appetizer or light meal.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: ~290 per serving
Servings: 4