Roasted Squash and Sweet Potato Flatbread
One portion of this dish contains about 6g of protein, 4g of fat, and a total of 100 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. Head to the store and pick up onion, cheddar cheese, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.
Instructions
Cut peeled squash in half lengthwise; remove and discard seeds.
Cut each half in half lengthwise, and cut into 1/2-inch slices. In large bowl, place squash, sweet potato and onion.
Drizzle with oil; sprinkle with garam masala, cumin and salt. Stir until evenly coated. Arrange on ungreased 15x10x1-inch pan.
Bake 15 to 20 minutes longer or until vegetables are tender.
Spray or grease 2 large dark or nonstick cookie sheets. Unroll dough on work surface; cut into 4 rectangles. Fold corners of each rectangle under to form into oval shapes, about 9 inches long each.
Place 2 ovals on each cookie sheet.
Bake on oven racks positioned closest to center of oven 7 to 10 minutes or until golden brown, switching positions of cookie sheets after 5 minutes for even baking.
Sprinkle provolone evenly over crusts, then arrange roasted squash, sweet potato and onion on crusts; top evenly with mozzarella cheese.
Bake 5 to 7 minutes or until crust is brown and cheese is melted.
Sprinkle with pistachio nuts and cilantro.