So my butternut squash, spinach, goat cheese combo tasted much better than it looks in this picture. I would have added a little more olive oil and let the spinach wilt a few minutes longer. Here's what I learned though: This is a great last-minute dinner idea you can throw together in no time. Choose a good quality flatbread, gluten-free if you like. That's important. As far as toppings go, I wanted to try something different. The squash is great on top, just make sure you don't cook it too well done. I left mine a little firm. You can add a different type of cheese if you aren't a goat cheese lover. Gorgonzola works well, even feta. I would also sprinkle some fresh herbs on top next time, just for a little extra flavor. There's this great restaurant that makes a flatbread similar to this with pears on top. I'm thinking I'll make a few upgrades and try it again soon!
Recipe: Serves 4
1 large flatbread (any flavor of your choice)
1 butternut squash, cut up into bite-sized pieces
2 cups spinach, sliced into strips
2 cups goat cheese, crumbled
olive oil
Bake flatbread for a few minutes in the oven at 450 degrees, just until it's toasted.
Brush olive oil onto flatbread and top with butternut squash and goat cheese. Bake for another 10-15 minutes, until the squash is browned on top and the goat cheese is melting.
Take flatbread out of oven and top with spinach.
Serve immediately.
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