I am weirdly excited about this Maple Syrup Roasted Acorn Squash Flatbread. When I took a bite, my initial reaction was…this is THE PERFECT chick appetizer for fall. Imagine this: before the hectic Christmas season commences you host a get together (book club, wine and cheese gathering, organized gab fest, endless possibilities) and invite your closest girlfriends or neighbor ladies over. You just want to serve small bites and you want to impress them without spending all day prepping. ENTER THIS FLATBREAD!
Unfortunately, I have like 3 girlfriends and we never get together for cool stuff like this. But in my perfect world, I would host these parties and I would serve this Maple Syrup Roasted Acorn Squash Flatbread.
Kara and I both loved these flatbreads. I’m pretty sure Cliff didn’t even taste test it and that’s why I think it must be chick food. I love making quick ‘pizzas’ with Naan. Have you ever tried it? My absolute favorite is garlic Naan. Yum! AND I love acorn squash and am always trying to think of new ways to incorporate it into fall dishes. If you have any suggestions, please send them my way!
So…who wants to join a book club? I’ve got the appetizers covered.
- 2 garlic Naan flatbreads (we used Stonefire)
- 1 acorn squash, peeled, seeds removed and cut in 1/2″ thick rounds
- 2 cups salad greens (we used Organic Girl Vive la France)
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 2 tablespoons pure maple syrup
- 1/4 cup olive oil (keep 2 tablespoons separate)
- salt and pepper, to taste
- 1/4 cup (or so) ricotta cheese
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
- On one baking sheet lay the acorn squash slices out in a single layer. Brush both sides with maple syrup. Pop in the oven and roast for 20-25 minutes.
- While the squash roasts, lay the 2 naan flatbreads on the other baking sheet. Using the olive oil you kept separate, drizzle each flatbread with 1 tablespoon oil and use a pastry brush to coat evenly. When there is 10 minutes left for the squash, go ahead and put the flatbreads in the oven.
- In a small bowl, whisk together remaining olive oil and season lightly with salt and pepper. Place the salad greens in a medium bowl and toss with the dressing. Lastly, mix in the sunflower seeds and dried cranberries.
- When the squash and flatbreads are out of the oven, lay a couple squash rounds on each crispy flatbread. Top with a handful of dressed greens and spoon small dollops of ricotta cheese on top. Sprinkle the tops of the flatbreads lightly with salt and serve immediately.