Roasted Butternut Squash and Ham Flatbread Pizza

We always hear about how parents should deal with picky eaters. But what about when the picky eater in the house is an adult? That’s an even bigger challenge. Believe me, I know. My husband is a meat-and-potatoes guy who avoided all vegetables until he married me — a former vegetarian who tolerates meat for health reasons. Fortunately, my kids inherited my veggie love. And my husband? Well, he’s come around and eats some veggies now.

Among those is butternut squash. So now that it’s in season here in Connecticut, I’ve been buying it every week. It’s gone into soup, mingled with my favorite curry and caramelized during the roasting process. But one of my favorite uses this fall has been on this super simple flatbread pizza. Not only is it a perfect use for left over roasted squash, but it takes less than 15 minutes to make — perfect for those busy, busy nights that we all have.

This flatbread pizza combines the sweet roasted squash with salty ham and creamy gouda cheese on the crispy crust. The combination of flavors and textures makes this pizza shine.

Roasted Butternut Squash and Ham Flatbread Pizza
serves 4

2 flatbreads (I like the Flat-Out brand Light Italian)
2 cups freshly shredded gouda cheese, divided
1 cup roasted butternut squash (see below)
2 slices deli ham, torn

Preheat oven to 375 degrees. Line a baking sheet with nonstick aluminum foil.

Set the two flatbreads on the baking sheet. Sprinkle 1/2 cup freshly shredded gouda cheese on each followed by 1/2 cup butternut squash and 1 torn slice of deli ham (on each). Top each with 1/2 cup gouda.

Bake for 5-8 minutes, until the cheese is melted and the edges are golden.

Cut each pizza into 6 slices and serve.

Note: To make this a meal, serve with a big, loaded salad (think the works!) or a side salad and a slice of grilled chicken.

How to roast butternut squash

Cut the squash into 1/2-inch cubes and toss with a little olive oil, salt and pepper. Spread out on a nonstick baking sheet and roast at 425 for 20-30 minutes, flipping and stirring occasionally, until golden.