Recipe: Pumpkin and Fried Sage Flatbread

Ingredients

Preheat the oven to 400°F.
Cut the pumpkin in half, seed it, and clean it.
Prepare a baking sheet with foil, season the pumpkin halves with salt and pepper, and place a sprig of sage in each half.
Place the pumpkin halves skin side up on the baking sheet and roast for 45 minutes or until fork tender.
Let the pumpkin cool, remove the peel, and cut the flesh into thin slices.
Heat olive oil in a small sauté pan over medium-high heat, add sage leaves, and cook until lightly crisped.
Remove the sage from the oil and place it on a paper towel to drain, reserving the oil.
Blend the chipotle pepper and honey in a food processor until smooth.
On a baking sheet lined with parchment paper, place two naan breads, layer with pumpkin slices, and drizzle with some reserved olive oil.
Bake for 5 minutes until warmed through.
Remove from the oven, brush with chipotle honey, top with Parmesan cheese, crispy sage, and additional salt.
Repeat the process with the remaining naan breads.

Servings

Calories

250

Total fat

15g

Total carbohydrates

30g

Total protein

10g

Sodium

300mg

Cholesterol

5mg