Photo of Butternut Squash and Kale Flatbread by WW

Butternut Squash and Kale Flatbread

8
8
8
SmartPoints® value per serving
Total Time
0 min
Serves
1
Difficulty
Easy

Ingredients

Uncooked butternut squash

1½ cup(s), cubed

Flatbread(s)

1 item(s)

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

Lemon(s)

½ item(s), zest and juice

Reduced-fat 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