Serves: 8 (appetizer), 2-4 (meal)
- 2 pre-made rectangular flatbread or 4 oblong naan
- ¼ cup olive oil
- 2 large cloves garlic, minced
- 1 medium delicata squash
- ¾ cup ricotta cheese
- zest of ½ lemon (approximately 1 tablespoon)
- ½ cup shaved parmesan, loosely packed
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 4-6 leaves fresh sage, chopped (optional)
- Preheat oven to 375 F. Lay your flatbread on a baking sheet.
- Cut the stem off of delicata squash and slice the squash lengthwise. Remove the seeds with a spoon. Slice to make semi-circles that are approximately 1/4 inch thick. Set aside.
- In a large bowl, mix minced garlic, olive oil, and 1/8 teaspoon of salt. Lightly brush the top side of flatbread or naan with garlic oil.
- Add the cut squash to leftover oil and toss to coat.
- Mix ricotta cheese, lemon zest, dried herbs, black pepper, and remaining salt in a bowl. Set aside.
- Divide and sprinkle parmesan cheese evenly over each flatbread.
- Arrange squash on flatbreads, leaving space between each slice. Spoon ricotta mixture in dollops, between squash slices.
- Bake on the middle oven rack for 20-25 minutes, until squash is fork-tender.
- Turn oven to broil and cook for 2-4 minutes longer. This step browns and caramelizes the squash. Keep a close eye to watch that the corners of the flatbread don’t burn!
- Once out of the oven, sprinkle with red pepper flakes and chopped sage (optional). Cool for a few minutes, slice into triangles, and serve immediately.
- If you turn the oven to broil, the edges of the flatbread are already well-done, covering the edges with small pieces of tinfoil to keep them from burning.
- Alternatively, you could use another kind of winter squash other than delicata. It would just have to be roasted to al-dente before going on the flatbread.