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Kabocha Squash Spread on Toasted Flatbread

Kabocha Squash Spread on Toasted Flatbread

Ingredients

  • Kabocha squash, halved and seeded
  • Olive oil
  • Greek yogurt
  • Toasted flatbread
  • Kale
  • Vinaigrette
  • Spiced pecans

Directions

  1. Brush the flesh side of a halved and seeded squash with olive oil and roast at 350 degrees , flesh side down, until tender, 40 to 45 minutes. Let cool, scoop out the flesh with a spoon, and mix with 1 cup Greek yogurt. Spread the squash mixture on a toasted flatbread, top with kale dressed with vinaigrette, and garnish with spiced pecans.

Note

  • Courtesy of Justin Cameron, chef de cuisine at Marsh House at Thompson Hotel in Nashville

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