This delightfully different flatbread recipe features light and airy puff pastry topped with a scrumptious squash mixture that’s finished with prosciutto slices. It’s a mouthwatering treat that can’t be beat!
cost per recipe: $6.64
The price is determined by the national average.
small butternut squash, peeled, seeded and cut in half then cut crosswise into 1/8-inch-thick slices (about 3 cups)
cup chopped walnuts
teaspoons chopped fresh sage leaves
package of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
ounces (3 slices) prosciutto, cut into thin strips
Heat the oven to 400°F.
Heat the butter in a 12-inch skillet over medium-high heat. Add the squash and cook for 6 minutes or until tender, stirring occasionally. Add the walnuts and sage and cook and stir for 1 minute. Season with salt and black pepper.
Unfold the pastry sheet on a baking sheet and roll into a 9x12-inch rectangle. Prick the pastry sheet thoroughly with a fork. Spread the squash mixture on the pastry sheet to within 1/2-inch of the edge. Sprinkle with the prosciutto.
Bake for 15 minutes or until the pastry is golden brown.
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