1 lb butternut squash, seeded, and sliced in 1/4″ squares
1-2 slices of bacon
sundried tomato spread
1/4 cup of baby spinach
sliced mozzarella or any type of cheese that you like
1 tsp of olive oil
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.