Kabocha Flatbread with Rosemary Roasted Grapes and Shallots
This vegetarian and vegan-friendly flatbread pairs pureed squash with roasted grapes and shallots for a sweet and savory appetizer the whole family will love! Perfect for Thanksgiving hors d'oeuvres or any fall or winter gathering! The squash puree and the roasted grapes can both be made in advance to ease your meal prep - see notes section to find out how.
Course
Appetizer, flatbread, Hors D'oeuvre, Pizza
Cuisine
Dairy-Free, Egg-Free, Vegetarian
Prep Time30minutes
Cook Time1hour15minutes
Total Time1hour45minutes
Servings24
Calories80kcal
AuthorJessica Levinson
Ingredients
For the Squash:
1small kabocha squashabout 2 pounds
1/2cuplite silken tofu
1/2teaspoonkosher salt
Freshly ground black pepperto taste
For the Grapes and Shallots:
Cooking spray
3tablespoonsbalsamic vinegar
1tablespoonhoney
3tablespoonsolive oil
2teaspoonschopped rosemaryplus more for garnish
1/2teaspoonKosher salt
Freshly ground black pepperto taste
4cupsgrapes halved lengthwise
8large shallotsthinly sliced
For Flatbread:
4pieceswhole wheat lavash bread
Instructions
To Make Squash:
Preheat oven to roast at 400 degrees F. Roast squash whole for 30-45 minutes, until you can insert fork easily. Set aside until cool enough to handle. Cut squash in half, discard seeds, and scoop flesh into a large mixing bowl. Using an immersion blender, puree squash until smooth. Add tofu, salt, and pepper and puree again. Consistency should be thick, but spreadable.
To Make Roasted Grapes and Shallots:
Reduce oven to 375 degrees F. Coat a large foil-lined baking sheet with cooking spray and set aside.
In a measuring cup or small mixing bowl, whisk together the vinegar, honey, oil, and rosemary. Combine grapes and shallots in a large bowl and coat with balsamic dressing; add salt and pepper.
Spread grapes and shallot mixture on the prepared baking sheet and roast for 20-25 minutes, until mixture is caramelized and grapes are shriveled. Transfer mixture to a bowl or resealable container.
To Assemble:
Bake lavash at 375 degrees F for 3-5 minutes until crisp.
Spread squash puree on flatbread. Top with grape and shallot mixture. Bake for 7 minutes until heated through. Sprinkle with chopped rosemary, cut each flatbread into 12 pieces, and serve.
Recipe Notes
You can make the squash puree and roasted grapes and shallots a day in advance and store in the refrigerator. The squash mixture can also be made further in advance and frozen until ready to use.