Butternut PArsnip Flatbreads

🌱✖⚡ 

What to get out of the bag

SAUCE (THE white ONE)

butternut squash

flatbreads

mushrooms

arugala

MUSHROOM

ingredients: found at the end of this page

STEP 1

Pre- heat your oven to 450F

STEP 2

Remove your mushrooms and cut as shown. The mushrooms we got where much bigger 😝🌱

STEP 3

Bring a pan with 1 tbsp of oil up to medium high heat. Once hot add in your mushrooms and cook for ~6 minutes just until mushroom start to brown, stirring occasionally.

STEP 4

When your mushrooms are done start building your flatbreads by placing them on a baking tray. Spread your parsnip sauce on the bottom, then add your mushrooms and then space out your butternut squash.

***be sure to save ~1/4 of your parsnip sauce & add in either 1 tbsp of oil or water (or half and half) just so it is at a consistency to drizzle, still too thick add in more. Leave off to the side for the end

STEP 6

Transfer to the oven and cook for ~13 minutes until the edges of the flatbreads just begin to brown.

STEP 7

When your flatbreads are cooked let them cool for 2 minutes. Then top with your arugula and drizzle your extra sauce overtop & ENJOY!!🌿😜

INGREDIENTS📚

ingredients: butternut squash, arugula, cremini mushroom, naan bread

sauce : garlic, rice vinegar, parsnip, cashews, maple syrup, mustard, nutritional yeast, salt