Winter Squash Flatbread

Rinse and dry the produce. Preheat the oven to 425°F. Strip the rosemary leaves from the stems and mince the leaves. Add the squash to a baking sheet with 1 tsp vegetable oil, just 1 tsp minced rosemary, and a pinch of salt and pepper. Roast until the squash begins to brown in places, about 14 to 18 minutes. Peel and mince the shallot. Peel and mince 1 clove garlic.

Measure out a ½ cup of almond milk (you will have ½ cup left for other recipes). Place a small saucepan over medium heat with the butter. Add the shallot and garlic and cook until softened about 2 to 3 minutes. Add arrowroot starch and stir into a paste. Add the juice from half the lemon, ½ cup of almond milk, and a pinch of salt. Stir until thickened, about a minute, and remove from the heat.

Thinly slice the apple. Place a large nonstick skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced apple and 1 tsp of the remaining minced rosemary to the skillet, sprinkle with salt, and cook, stirring frequently, until tender and browned in places, about 4 to 6 minutes. Squeeze in the juice from the remaining lemon onto the apples.

Pop the naan into the oven until they are a little crispy, about 5 to 8 minutes.

Spread the bechamel sauce onto the naan and top with the roasted squash and caramelized apples. Pop flatbreads back into the oven for 3 minutes to warm. In a medium bowl, toss the arugula with 1 tsp olive oil, a pinch of salt and pepper.

Top the winter squash flatbreads with some of the arugula salad. Drizzle with white balsamic vinegar and slice. Serve alongside any remaining arugula salad. Dig in!