Butternut Squash and Kale Flatbread
5
Points®
Total time: 0 min • Prep: 0 min • Cook: 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
Unsalted raw or dry-roasted green pumpkin seeds (pepitas)
½ Tbsp, without shells
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.
7
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