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Photo of Butternut Squash and Kale Flatbread by WW

Butternut Squash and Kale Flatbread

5
Points®
Total Time
0 min
Serves
1
Difficulty
Easy

Ingredients

Uncooked butternut squash

1½ cup(s), cubed, cubed

Flatbread

1 item(s)

Black pepper

1 pinch(es), to taste

Cooking spray

5 spray(s)

Kale

1½ cup(s), finely chopped

Olive oil

2 tsp

Garlic

1 clove(s), minced

Lemon

½ item(s), medium, zest and juice

Reduced fat soft goat cheese

3 Tbsp

Green pumpkin seeds (pepitas)

½ Tbsp

Instructions

  1. Preheat oven to 425° F.
  2. Season squash cubes with pepper; place on a nonstick cookie sheet coated with cooking spray. Bake for 10-20 minutes until fork tender, then remove and let cool. Lower oven temperature to 375° F.
  3. In a skillet over medium-high heat, sauté kale with olive oil and garlic. Season with pepper and lemon juice; cook until wilted and soft. Remove from heat.
  4. Place flatbread on a nonstick cookie sheet coated with cooking spray. Bake for 2 minutes, then remove from oven.
  5. In a small bowl, mash butternut squash; spread on flatbread. Arrange kale evenly over squash, and top with goat cheese and pepitas. Bake for an additional 4 minutes.
  6. Remove flatbread from oven, top with lemon zest, and serve immediately.

Notes

Source: www.flatoutbread.com

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