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Beet and Squash Flatbreads with Prosciutto

Fresh butternut squash steams in minutes in the microwave and adds another pop of color to these easy, beautiful flatbreads.

Serves 6
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
620 calories per serving


> 1 (16 oz) pkg diced butternut squash
> 2 tbsp olive oil, divided
> 1 (14.1 oz) pkg pre-baked artisan flatbreads
> 1 (5.2 oz) pkg garlic & herb spreadable cheese
> 1 (6.5 oz) pkg pickled sliced beets
> 1 (3 oz) pkg prosciutto
> 1/2 cup baby arugula
> Hot honey, to serve (optional)


In a large microwave-safe bowl, combine squash and 3 tablespoons water. Season with salt and pepper. Cover with vented plastic and microwave until mostly tender, 5 to 6 minutes. Drain well. Return to bowl and toss with 1 tablespoon oil.
Meanwhile, preheat oven to 425°F. Place flatbreads on 2 separate parchment-lined baking sheets. Spread cheese on both flatbreads and top with squash and beet slices. Bake until crusts are crisp and toppings are heated through, 9 to 10 minutes. Transfer flatbreads to a cutting board.
Top flatbreads with prosciutto and arugula. Drizzle remaining 1 tablespoon oil over both and season with salt and pepper. Add a drizzle of hot honey, if desired.

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