This dish features a who’s who of seasonal flavors: pomegranate, bleu cheese, and walnuts for starters. They all work harmoniously so no one has to fight to be the star of the show. How? The sweet, roasted flavor of butternut squash ties them all together perfectly! It’s all served atop a naan flatbread spread with creamy ricotta for an excellent flavor showcase.
Place naan flatbreads on prepared baking sheet, brush with 1 tsp. olive oil, and bake 12-14 minutes, or until browned and slightly crispy.
Cook Butternut Squash and Walnuts
While naan is baking, heat a medium pan over medium-high heat. Add 2 tsp. olive oil and butternut squash to pan and cook 8-10 minutes, or until squash is easily pierced with a fork and lightly caramelized. Add walnuts to pan and cook 2-3 minutes to toast nuts slightly. Season to taste with salt and pepper and set aside.
Make the Pepper Pomegranate Glaze
In a small bowl, combine red pepper flakes (Start with ¼ tsp. of red pepper flakes, taste, and add more, if desired), pomegranate molasses, and agave nectar. Season with a pinch of salt.
Top the Flatbread
Spread ricotta cheese on baked flatbreads and season with ½ tsp. salt and ¼ tsp. pepper. Top with butternut squash-walnut mixture and green onion. You can serve the flatbread immediately or pop it back in the oven for another 2 minutes to warm through.
Plate the Dish
Garnish flatbread with bleu cheese crumbles and pepper-pomegranate glaze. Cut into wedges and serve.