Butternut Squash Flatbread

Butternut Squash Flatbread

Prep: 60 Minutes Cook: 45 Minutes Serves: 4 Submitted by: April Cardenas


1 Small Butternut Squash
12 ounces Goat Cheese
1/2 cup Pine Nuts
1/2 cup Walnuts, chopped
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon Cloves
1/4 cup Brown sugar
1/2 cup dried cranberries
1 tablespoon butter
2 tablespoons Italian Parsley for garnish, chopped
salt and pepper to taste
KING'S HAWAIIAN Original Hawaiian Sweet Round Bread


Step 1
Place baking sheet in oven and preheat to 400

Step 2
While oven and baking sheet are heating, peel, seed and thinly slice butternut squash.

Step 3
Place squash slices in bowl and toss with olive oil to coat and sprinkle with salt and pepper.

Step 4
Transfer squash to hot sheet pan, place evenly and roast for 15-20 minutes. Remove baking sheet and cool squash to handle.

Step 5
Preheat skillet over medium heat, add butter to melt.

Step 6
Add nuts, spices and brown sugar. Season with salt and pepper. Cook for 5 minutes to brown. Take off heat and set aside.

Step 7
Slice bread in half horizontally. Then cut in half again length wise to create four rectangular shaped slices.

Step 8
Flatten bread with rolling pin, spread with butter and brown in oven on baking sheet, 8-10 minutes, or until lightly toasted. Remove and cool slightly.

Step 9
Layer roast squash slices on toasted flatbread approx 5-6 slices per piece of bread.

Step 10
Top with candied nuts, crumbled goat cheese, dried cranberries and garnish with herbs.

Step 11
Cut in to thirds and serve.