Preheat your oven to 350°F.
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.
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.
Brush the flatbreads lightly with the remaining olive oil. Divide the cooked squash, pancetta and mushrooms evenly between the four flatbreads.
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.
Serve warm
Recipe by Chef Jacquelyn Buchanan
Ingredients
Directions
Preheat your oven to 350°F.
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.
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.
Brush the flatbreads lightly with the remaining olive oil. Divide the cooked squash, pancetta and mushrooms evenly between the four flatbreads.
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.
Serve warm
Recipe by Chef Jacquelyn Buchanan