Butternut Squash and Kale Flatbread

Total Time
0 min


uncooked butternut squash

1½ cup(s), cubed

black pepper

1 pinch, to taste

cooking spray

5 spray(s)

uncooked kale

1½ cup(s), finely chopped

olive oil

2 tsp

garlic clove(s)

1 medium clove(s), minced


½ item(s), zest and juice

Flatout Flatbread Light original flatbread

1 item(s)

reduced-fat goat cheese

3 Tbsp

green pumpkin seeds (pepitas)

½ Tbsp


  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.


Source: www.flatoutbread.com

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