Kabocha Squash Spread on Toasted Flatbread
- Kabocha squash, halved and seeded
- Olive oil
- Greek yogurt
- Toasted flatbread
- Spiced pecans
- 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.
- Courtesy of Justin Cameron, chef de cuisine at Marsh House at Thompson Hotel in Nashville