Butternut Squash Feta Flatbread

Butternut Squash and Feta Flatbread

Recipe for Pumpkin Feta Tart. Featuring roasted pumpkin, feta, Kalamata olives, rosemary and arugula, this healthy seasonal dish is sure to be a favorite at your next gathering!

This new recipe is a savory way to use butternut squash. When combined with feta, rosemary, Kalamata olives and arugula, this tart is perfect to serve with soup and salad for a seasonal dinner or cut it into smaller pieces and it becomes a tasty and beautiful addition to your next gathering or holiday party.

You will want to roast your squash before you make this recipe. Peel and cut butternut squash into 1″ pieces, or even better, buy the pre-peeled and cut butternut squash. Then just roast it in a 400 oven for 15-30 minutes, depending upon how big your squash are, then just scoop out the cooked flesh from the skin.

Butternut squash, like other bright orange veggies such as butternut squash and carrots, is loaded with Vitamin A. This is a powerful antioxidant and can also help eye and skin health.

You probably won’t need to add any salt to the squash mixture because the olives and feta add plenty of salt on their own. Finally, when you are putting the arugula on the crust it will look like quite a bit, but when it cooks it will smoosh down, so don’t be afraid to add plenty of arugula!

Use plenty of arugula!


Whole wheat naan for the crust is not only healthier than white flour naan, it also adds a nice nutty flavor to the tart and stands up well to the bold flavors.

Spread the pumpkin mixture all the way to the edges.

Butternut Squash and Feta Flatbread


  • 2 cups finely chopped roatsed butternut squash
  • 3 TBSP fresh rosemary, chopped
  • 1/3 cup chopped Kalamata olives
  • 1 cup crumbled Feta
  • 2 TBSP white wine vinegar
  • 2 TBSP olive oil, plus more for crust
  • Black pepper
  • 2 whole wheat naan breads
  • 4 good handfuls fresh arugula


  • Preheat oven to 425°
  • Combine squash, rosemary, olives, feta, vinegar, olive oil and a few good grids of black pepper in a bowl.
  • Spray a cookie sheet with cooking spray, place naan breads on tray and brush with olive oil. Put 2 good handfuls of arugula on each of the crusts, right up to the edges. Don’t skimp on the arugula, it will cook down. Spread the squash mixture on top, right to the edges of the arugula and crust.
  • Put arugula on the crust, right up to the edges. Don’t skimp on the arugula, it will cook down. Spread the squash mixture on top, right to the edges of the arugula and crust.
  • Bake at 425° for 10 minutes or until naan is crisp and topping is browned. Serve with soup for a hearty winter meal or cut into smaller pieces for appetizers.

© 2016 Nourish Family Nutrition

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