Ingredients

• ½ cup Butternut Squash, Diced
• 1 tablespoon olive oil
• 1 Naan Flatbread
• 4 oz Ricotta Cheese
• 2 Tbsp Mixed Chop Herbs (Chervil, Parsley, Chives)
• 1 Honeycrisp Apple, Diced
• 3 Tbsp Dried Cranberries
• 2 Tbsp Crispy Onions
• 1 Cup Arugula
• Balsamic Glaze

Directions

1. Preheat oven to 425°F. Toss butternut squash with olive oil and roast for 10-15 minutes or until tender.
2. Bake flatbread in oven at 425°F for 5 minutes or until slightly crispy. Alternatively, heat both sides of flatbread on grill or charbroiler until warm.
3. Mix ricotta cheese with herbs, salt, pepper, and olive oil.
4.  Spread a generous layer of the ricotta cheese mixture on the flatbread. Top with butternut squash, apples, cranberries, and drizzle with olive oil.
5. Roast in oven for another 10 minutes or until crust is crispy.
6. Finish with crispy onions, arugula and a drizzle of balsamic glaze and olive oil.