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Preparation
in 5-10 minutes
Cooking
in 5-10 minutes
- Pre-heat the oven, 210°C / 410°F / Fan 190°C / Gas 6 .
- To make the garlicy and cream cheese spread, place all the ingredient into a small blender and mix to a smooth spreadable paste.
- To cook the butternut squash heat up the olive oil in a frying pan, add the slices or stars of butternut squash and cook for 2 minutes on both sides or until cooked through and tender, keep warm until needed.
- To warm the flatbreads. Sprinkle both sides of the flatbread with a little water. Heat on a baking tray in the centre of a preheated oven for 2-3 minutes.
- Remove from the oven, spread with the garlic spread, and top with the warm butternut squash, sprinkle with rocket and pomegranate seeds.
- Enjoy warm, served whole or in wedges.
Ingredients
For the Garlic and Cream Cheese Spread:
60g
cream cheese, softened
Use a non-dairy cheese alternative for a diary free recipe
1
garlic
1 clove, roasted
10ml
water
cold water
1/2
tsp
fresh parsley, chopped
For the build:
1
tbsp
olive oil
100g
butternut pumpkin
sliced or cut into stars
30g
rocket
washed
2
tbsp
pomegranate seeds
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