Delicata Squash Flatbreads
with Mojo Verde Spread & Sweet Pepper Salad
Delicata squash is a winter squash cherished for its edible, delicate, green-and-yellow-striped rind. Crescents of this subtly sweet squash are balanced by bright, sweet peppers and creamy, herby cheese spread, all atop a crispy sprouted-grain flatbread.
Nutrition (per serving)
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INGREDIENTS
- 1 delicata squash, trimmed, halved lengthwise, deseeded and thinly sliced into half moons
- 1 tsp smoked paprika
- 1 tsp ground cumin (divided)
- 3 mini sweet pepper, trimmed, deseeded and sliced into rings
- 2 scallions, trimmed and cut into 2-inch pieces
- 1 tbsp sherry vinegar
- 6 tbsp mojo verde sauce
- 2 flatbreads
- 2 oz vegan cream cheese
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 5 tsp olive oil*
- Pepper*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine squash, 1 tbsp olive oil, paprika, just ¼ tsp cumin, and a pinch of salt and pepper on baking sheet and toss. Bake until squash is tender and browned, 13 to 15 minutes. Leave oven on for step 3. (4-servings: use 2 tbsp olive oil, ½ tsp cumin) (TIP: Keep remaining cumin for your own use.)
Stir together peppers, scallion, sherry vinegar, just 1 tbsp mojo verde, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl. Set aside. (4-servings: use 2 tbsp mojo verde, 4 tsp olive oil)
Place flatbreads directly on oven rack and bake until slightly crispy, 3 to 5 minutes. Transfer to clean work surface.
Stir together remaining mojo verde and cream cheese in small bowl. Spread mojo verde mixture on each flatbread. Top with roasted squash and sweet pepper salad. Cut into quarters and sprinkle with cilantro. Mangia!