Roasted Butternut Squash And Fresh Ricotta Flatbread

1. 1

   heat oven to 400 degrees

2. 2

   place the squash in a baking dish. drizzle with the oil, season with the salt, pepper, and thyme, then toss. roast until tender, about 20 minutes. transfer to a plate

3. 3

   increase oven temperature to 450u00b0 F. cut the dough into portions for the amount of people present {here: 2 portions} and roll the dough out. line a baking sheet with parchment paper and place the dough on top

4. 4

   scatter the arugula and then the squash over the dough, and add dollops of the ricotta. bake until golden, about 10 minutes. remove from oven and arrange the tomato pieces on top. serve immediately

No additional tips available.