Slices of brie cheese with butternut squash and mushrooms on a wood board

Flatbread with Brie, Pancetta & Roasted Butternut Squash

Yields4 Servings
Prep Time10 minsCook Time31 minsTotal Time41 mins
 8 oz Marin French Cheese Co. Traditional Brie
 4 oz Butternut squash, peeled and cut into ½ inch cubes
 3 tbsp Olive oil, divided
 6 oz Pancetta, cooked and crumbled
 ½ lb Mushrooms, sliced
 4 Pre-baked flatbread shells
 1 Bunch chives, finely sliced
 Salt, to taste - Freshly ground black pepper, to taste
1

Preheat your oven to 350°F.

2

Toss butternut squash with 1 tablespoon olive oil, salt and pepper. Roast until squash is barely tender, about 15 minutes. Set aside to cool. Increase oven temperature to 400°F.

3

In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add the mushrooms, salt and pepper to taste. Sauté until the mushrooms are browned.

4

Brush the flatbreads lightly with the remaining olive oil. Divide the cooked squash, pancetta and mushrooms evenly between the four flatbreads.

5

Slice MFC Brie into triangles and arrange on top of flatbreads. Bake until the cheese just starts to melt, 12 to 15 minutes. Remove from the oven and sprinkle with chives.

6

Serve warm

Recipe by Chef Jacquelyn Buchanan

Ingredients

 8 oz Marin French Cheese Co. Traditional Brie
 4 oz Butternut squash, peeled and cut into ½ inch cubes
 3 tbsp Olive oil, divided
 6 oz Pancetta, cooked and crumbled
 ½ lb Mushrooms, sliced
 4 Pre-baked flatbread shells
 1 Bunch chives, finely sliced
 Salt, to taste - Freshly ground black pepper, to taste

Directions

1

Preheat your oven to 350°F.

2

Toss butternut squash with 1 tablespoon olive oil, salt and pepper. Roast until squash is barely tender, about 15 minutes. Set aside to cool. Increase oven temperature to 400°F.

3

In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add the mushrooms, salt and pepper to taste. Sauté until the mushrooms are browned.

4

Brush the flatbreads lightly with the remaining olive oil. Divide the cooked squash, pancetta and mushrooms evenly between the four flatbreads.

5

Slice MFC Brie into triangles and arrange on top of flatbreads. Bake until the cheese just starts to melt, 12 to 15 minutes. Remove from the oven and sprinkle with chives.

6

Serve warm

Recipe by Chef Jacquelyn Buchanan

Flatbread with Brie, Pancetta & Roasted Butternut Squash
IngredientsDirections