Recipe: Butternut Squash + Bacon + Spinach Flatbread

Ingredients:
1 lb butternut squash, seeded, and sliced in 1/4″ squares
1-2 slices of bacon
flatbread
sundried tomato spread
1/4 cup of baby spinach
sliced mozzarella or any type of cheese that you like
1 tsp of olive oil
fresh thyme
salt and pepper to taste

Preheat oven to 425 degrees. Place flatbread on a baking sheet lined with aluminum foil. Spread the sundried tomato on top of the flatbread. Meanwhile in a mixing bowl, put the butternut squash, spinach and sliced bacon (I used scissors to quickly cut the bacon in bite sized pieces) in the bowl. Add olive oil, thyme, salt and pepper. Then mix thoroughly. Put the mixture on top of the flatbread evenly. Scatter cheese on top. Place the food in the oven for 25 minutes.

I served the flatbread with Asparagus Wrapped in Proscuitto. The asparagus is drizzled with olive oil, salt and pepper. It’s roasted for 10 minutes at 425 degrees. When done let cool for 5 minutes and then wrap the proscuitto.

Enjoy!

Author: dietingfashions

I'm a mom of 2 girls. I struggled to lose the baby weight the second time around and by blogging my struggles helped me deal with a lot of the stress. During my struggles, I had random strangers ask me "How far along are you?" or "When are you due?" I was embarrassed. Most of the time I told them the truth, that I had given birth X months before. There were a couple of times I lied and said what they wanted to hear. When I was at a normal weight, I then struggled to find what clothes fit me. Everything about fashion went out the door and I had to re-learn what clothes and sizes fit my post pregnancy body the 2nd time around. View all posts by dietingfashions