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