Name: Butternut Squash, Prosciutto & Blue Cheese Flatbread with Arugula
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ small butternut squash; 1 ½ (113 g) pkg crumbled blue cheese; 6 flatbreads or naan; 1 small pkg fresh sage; 6 slices prosciutto; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; honey; red wine vinegar; salt

Butternut Squash, Prosciutto & Blue Cheese Flatbread with ArugulaButternut Squash, Prosciutto & Blue Cheese Flatbread with Arugula — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ small butternut squash

1 ½ (113 g) pkg crumbled blue cheese

6 flatbreads or naan

1 small pkg fresh sage

6 slices prosciutto

1 ½ medium yellow onions

black pepper

extra virgin olive oil

honey

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F). Line two large baking sheet pans with aluminum foil and set aside.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Pick sage leaves off the stems; discard stems and finely chop the leaves. Place in a large bowl.

Trim and peel each squash; halve lengthwise, scrape out the seeds, and small dice. Add to the bowl with the sage along with oil, salt, and pepper; stir to coat. Divide squash between baking sheets and spread out in a single layer. (Reserve bowl for later use.)

Place squash in the oven (it doesn't have to be fully heated) and roast, rotating the baking sheets and stirring halfway through, until squash is golden and fork-tender, 18-20 minutes. Remove from oven.

Meanwhile, peel, halve, and thinly slice onions into half-moons.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, working in batches if necessary, add prosciutto slices and cook until crispy, about 1 minute per side. Remove to a paper towel-lined plate and set aside.

Return skillet to medium heat, add oil, and swirl to coat the bottom; add onion, water, and salt. Cook, stirring frequently, until onions are soft and golden brown, 8-10 minutes. Remove from heat.

Meanwhile, place oil, vinegar, honey, salt, and pepper in the reserved bowl; whisk to combine the dressing and set aside.

Crumble or chop the crispy prosciutto into bite-sized pieces.

Carefully remove cooked squash from the baking sheets by lifting the corners of the foil and transferring the whole sheets to a flat surface. (Stack foil layers one on top of the other if counter space is limited.)

Divide flatbreads between the baking sheets; layer with onion, squash, prosciutto, and blue cheese. Place in the oven and bake until flatbreads are golden and cheese is melted, 6-7 minutes.

Meanwhile, add arugula to the bowl with the dressing and toss to combine.

When the flatbreads are done, remove from oven, and top each with a small handful of arugula. (Reserve remaining arugula for serving.)

Divide flatbreads between plates; serve with remaining arugula on the side and enjoy!

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