1tablespoonolive oil, plus extra for brushing onto flatbread
4ouncesgoat cheese, divided
¼cupfreshly squeezed orange juice
1tablespoon fresh sage, chopped
2teaspoonsfresh thyme, finely chopped
¼teaspoonfreshly ground nutmeg
1large store-bought flatbreads, or 2 smaller-sized
½cupshallots, thinly sliced
2ouncesthinly sliced prosciutto, torn into strips
freshly grated parmesan cheese
3green onions, thinly sliced
drizzle of honey
Preheat oven to 400 degrees F. Place squash halves cut side up on a rimmed baking sheet.
Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 50-60 minutes until brown and fork tender.
When the roasted squash is cool enough to handle, scoop the pulp into a large bowl. With an electric hand mixer blend in 2 ounces of goat cheese, orange juice, sage, thyme, and nutmeg. Season to taste with salt and pepper.
Preheat oven to 425 degrees F. Place flatbread onto a parchment-lined baking sheet. Brush the tops with a thin coating of olive oil. Bake for 3-5 minutes to crisp the crust (skip this if you prefer a chewier crust).
Remove from oven and spread the squash mixture on the flatbread. Top with prosciutto, shallots, crumbles of remaining goat cheese, and sage leaves. Sprinkle with freshly grated parmesan.
Bake for 8-10 minutes. Finish with fresh cracked black pepper, additional parmesan, green onions and drizzle of honey. Slice and serve.
*Roasted acorn squash or sweet potatoes can be substituted for butternut squash.
Give it Some Thyme - Roasted Butternut Squash Flatbread with Goat Cheese