My butternut squash cravings are in full force, even though it’s still 90 degrees outside #overit I could certainly eat this lovely squash roasted, seasoned with salt + pepper any day of the week, but this time I was curious to see what it would be like blended with chickpeas + curry powder + ginger for a delicious hummus-like spread atop these flatbreads. I was very curious to see how the squash would pair with the curry and ginger, because I am not a huge fan of the curry spice, but I was pleasantly surprised! The chickpeas were tossed with some allspice and roasted in the oven until crisp, and the brussels sprouts drizzled with olive oil + salt + pepper and also roasted until the outer leaves became crisp (it’s only like my favorite thing ever!). Perhaps maybe my favorite part of this recipe was incorporating apple. It added just the right amount of sweetness to reign in the curry flavoring just a bit. You could certainly make your own flatbreads to use in this recipe, however, for simplicity and to keep this meal within my 30 minute limit I used O’Doughs Flatbreads and it was delish. I think it got better with every bite, that’s how you know it’s a good one… oh ya! I almost forgot! I toasted up some pumpkin seeds to throw on top, and you definitely don’t want to skip adding these little gems. Hope you enjoy this as much as I did!
Curried Butternut Squash + Brussels Sprouts + Apple Flatbreads
Ingredients
Curried Butternut Squash Hummus
- 2 cups butternut squash (cubed)
- 1/2 can chickpeas (garbanzo beans), * this will be a heaping 1/2 cup
- 1/4 tsp curry powder
- 1/4 tsp ginger
- 2 tbsp olive oil
Toppings
- 12 oz brussels sprouts (quartered)
- 2 apples sliced/cubed
- 1/2 can crispy chickpeas, (see below)
- 1/2 tsp allspice, (for the chickpeas)
- 1/4 cup pumpkin seeds (toasted), (see below)
- salt + pepper
- olive oil
Instructions
- Preheat your oven to 375 degrees
- Take your flat breads out of the freezer (if frozen) and let them thaw while you prepare the rest
- Spray a small baking sheet with oil and spread your butternut squash evenly over top
- Drizzle with olive oil and sprinkle with salt + pepper
- Place in the oven for about 15 minutes, moving it around so it doesn't stick to the bottom of the sheet
- In the meantime, wash and cut your brussels sprouts, add them to a baking sheet, drizzle with olive oil and season with salt + pepper. Place those in the oven for about 12 minutes, or until the leaves on the outsides start to get crispy
- While those are baking, slice your apples and drain and rinse your chickpeas, splitting the can of chickpeas in half
- In a small bowl, combine half of the can of chickpeas and drizzle with olive oil and add the allspice. Stir + then place the chickpeas on a baking sheet lined with parchment paper. Place in the oven and roast until crispy (about 12 minutes)
- Place the other half of the chickpeas in a blender with the rest of the butternut squash hummus ingredients. Take the butternut squash out of the oven and add to the blender. Let it cool for a few minutes before blending, then blend until smooth (adding more olive oil if needed)
- Place your flatbreads on a baking sheet (one you've already used) and spread the butternut squash hummus over the top of both of them (use about half of the hummus on each flatbread)
- Top with sliced apples + brussels sprouts + crispy chickpeas and place back in the oven for about 5-10 minutes
- While the flatbreads are warming, toast your pumpkin seeds in a small skillet over medium heat until you start to hear them popping. ** Be sure to shake them around to prevent them from burning
- Remove the flatbreads from the oven, top with toasted pumpkin seeds and cut into desired pieces
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