What To Do:
1. Make butternut squash spread: Preheat oven to 425°F. Toss butternut squash with 2 teaspoons olive oil, ONLY ½ teaspoon rosemary, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake 15 minutes or until
tender, tossing once.
Transfer to a medium bowl. Add half
of the garlic, and mash with a potato
masher or whisk until smooth.
2. Crisp flatbreads: Brush flatbreads
with 1 tablespoon olive oil. Heat a large
nonstick skillet over medium-high heat.
Cook 2 minutes on each side or until
flatbread is crisp. Set aside, and keep