1400 700 48e2 vegan squashflatbread hero 3

Winter Squash Flatbread

with Caramelized Apples and Rosemary

dinner

Party Foods Comfort Foods Seasonal Menu Winter Recipes Leafy Greens Nuts Squash Appetizer Dinner American
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
560
FAT
25g
CARBOHYDRATES
78g
PROTEIN
12g

MAIN INGREDIENTS

  1. 2 sprigs rosemary
  2. 8 oz squash
  3. 1 shallot
  4. 1 garlic clove
  5. ½ cup almond milk
  6. 2 tbsp vegan butter
  7. 1 tsp arrowroot starch
  8. 1 lemon
  9. 1 apple
  10. 2 pieces naan
  11. 2 oz baby arugula
  12. 2 tsp white balsamic vinegar
  13. 2 tsp vegetable oil*
  14. 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
Allergens: Tree Nuts, Soy, Wheat

TOOLS

  • Large nonstick skillet
  • Medium saucepan
  • Baking sheet

INSTRUCTIONS

1
Roast the squash

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.

2
Make the bechamel

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.

3
Caramelize the apple

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.

4
Crisp the naan

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

5
Build the flatbreads

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.

6
Cut and serve

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!